From butternut squash soup and roasted Brussels sprouts to pumpkin spiced anything to comforting chilis and stews, I LOVE fall food!
We had a Thanksgiving lunch at work this past week, and one of the dishes was a sweet potato casserole topped with pecans. That’s what inspired me to create this dish.
I’m a big fan of sweet potatoes and pecans, especially since both are so nourishing and fueling to our bodies.
Sweet potatoes have lots of health benefits. They are…
- Loaded with heart healthy potassium and fill-you-up fiber
- Rich in vitamins A, C, and E, which promote skin and hair health
- Immune-boosting because of the combo of Vitamin C & beta-carotene
- Anti-inflammatory (When we’re inflamed, we hold on to weight and are more likely to develop chronic disease)
And, the most unscientific benefit…They are REALLY DELICIOUS 🙂
Mashed sweet potatoes + pecans = sweet, creamy, crunchy and satisfying…comfort food at its finest!
You don’t even need any super fancy gadgets to make this Pecan-Crusted Sweet Potato Casserole, just a basic hand mixer.
- 4 large sweet potatoes
- 1 cup full-fat canned coconut milk, unsweetened
- 3 tablespoons 100% pure maple syrup
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/8 teaspoon ground ginger
- Pinch nutmeg
- Heaping 1/4 teaspoon fine grain sea salt
- 1 cup pecans, chopped
- 3/4 cup almond flour or almond meal (any gluten-free flour should work)
- 1/2 teaspoon ground cinnamon
- 3-4 tablespoons coconut oil (keep it solid, so it crumbles)
- 1-2 tablespoons 100% pure maple syrup
- Pinch sea salt
- Preheat oven to 400F.
- Poke holes in the sweet potatoes with a fork and place on a parchment or foil-lined baking sheet. Bake for 1 hour, or until fork tender. Allow to cool slightly then peel the skin off the sweet potatoes. (If you prefer to steam the potatoes instead of roasting them, use this method.)
- Reduce oven temperature to 350F.
- Place the sweet potato pulp, coconut milk, maple syrup, ground cinnamon, vanilla extract, ginger, nutmeg, and sea salt in a bowl and beat with an electric mixer or in the bowl of a stand mixer, until thoroughly combined and fluffy. Taste and adjust sweetness/spices if needed.
- Grease an 8×8 baking dish with coconut oil (or grass-fed butter or ghee) and pour sweet potato mixture into the dish.
- In a separate bowl combine the pecans, almond meal/flour, coconut oil, maple syrup, cinnamon and sea salt with your hands until it comes together as a crumble.
- Sprinkle pecan mixture on top of sweet potatoes and bake for 18-20 minutes or until the topping is lightly browned.