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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. 

Course Side Dish
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Author Rachel Druckenmiller



  • 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


  1. Preheat oven to 400F.

  2. 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.

  3. Reduce oven temperature to 350F. 

  4. 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.

  5. Grease an 8x8 baking dish with coconut oil (or grass-fed butter or ghee) and pour sweet potato mixture into the dish.

  6. 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.

  7. Sprinkle pecan mixture on top of sweet potatoes and bake for 18-20 minutes or until the topping is lightly browned. Serve warm.

Recipe Notes

If you prefer to steam the potatoes instead of roasting them, use this method.