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.
- 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
- 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
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.
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 8x8 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. Serve warm.
If you prefer to steam the potatoes instead of roasting them, use this method.
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
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 🙂
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!!
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 🙂