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.
Pecan-Coated Sweet Potato Casserole
This dish is one of our family favorites at Thanksgiving or anytime you want to highlight the flavors, colors and textures of fall.
Filling
- 4 large sweet potatoes
- 1 cup full-fat coconut milk (unsweetened)
- 3 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 tablespoon ground cinnamon
- 1/8 teaspoon ground ginger
- Pinch nutmeg
- 1/4 teaspoon fine grain sea salt
Topping
- 1 cup pecans (chopped)
- 3/4 cup almond flour or almond meal
- 1/2 teaspoon ground cinnamon
- 3-4 tablespoons coconut oil (solid, so it crumbles)
- 1/2 tablespoon pure maple syrup
- Pinch sea salt
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Preheat oven to 400F.
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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.
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Reduce oven temperature to 350F.
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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.
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Grease an 8×8 baking dish with coconut oil (or grass-fed butter or ghee) and pour sweet potato mixture into the dish.
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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.
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Sprinkle pecan mixture on top of sweet potatoes and bake for 18-20 minutes or until the topping is lightly browned. Serve warm.
If you prefer to steam the potatoes instead of roasting them, use this method.
Barbara Burke
HI Rachel, Happy Thanksgiving! I just made the grain free stuffing and OMG, who would have known that those ingredients together would taste just like stuffing. It is awesome! Barb
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racheldruck
Barb, Happy Thanksgiving to you, too! I’m so glad you liked it and that it turned out well for you!! I really appreciate you taking the time to leave a comment 🙂 I’m planning to make the Clean Green Bean Casserole, Sweet Potato Casserole, Maple Roasted Brussels Sprouts and No Bake Pumpkin Pie Tarts! Stay warm on this snowy day 🙂
Kayla
This looks like a tasty recipe! I love sweet potatoes but, unfortunately, my husband hates them. I like mine baked with a little honey or sweet potato fries with a little oil, cinnamon and sea salt. Yummy!!
racheldruck
Thanks, Kayla! That’s a bummer that your hubby doesn’t like them. Mine doesn’t really like pumpkin-flavored things (oh well! more for me :)). Your sweet potato fries sound delicious!! Have a Happy Thanksgiving 🙂