Healthy Sweet Potato Casserole
A nutritious and comforting casserole made with sweet potatoes, coconut milk, and topped with a crunchy pecan and oat mixture.
Equipment
- Oven
- Large Saucepan
- Mixing Bowl
- 9x13-inch or 9x9-inch Casserole Dish
Ingredients
- 8 cups sweet potatoes (approximately 4 large potatoes)
- 1 cup canned coconut milk (light or regular)
- 1/4 cup maple syrup
- 1/4 cup coconut oil (melted)
- 1 Tbsp. ground flaxseed
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1/2 tsp. sea salt
- 1/2 tsp. freshly grated or ground nutmeg
- 1/2 cup brown sugar or coconut sugar
- 1/2 cup chopped pecans
- 1/3 cup gluten-free old-fashioned oats
- 1/3 cup oat flour or almond flour
- 3-4 Tbsp. solid coconut oil
Instructions
- Peel and chop the sweet potatoes into large chunks. Place them in a large saucepan, cover with cold water, and bring to a boil. Reduce to a simmer and cook until fork-tender, about 15-20 minutes. Drain and let cool.
- Preheat your oven to 350°F (175°C) and lightly spray a 9x13 inch or 9x9 inch casserole dish with cooking spray.
- In a mixing bowl, combine chopped pecans, gluten-free oats, oat flour, and brown sugar. Cut in melted coconut oil until the mixture resembles sand with pea-sized chunks. Set aside.
- In a large bowl, mash the cooled sweet potatoes. Add coconut milk, maple syrup, melted coconut oil, ground flaxseed, vanilla extract, cinnamon, nutmeg, and sea salt. Mix until fully combined.
- Spoon the sweet potato mixture into the prepared casserole dish and spread evenly. Top with the pecan and oat mixture.
- Bake uncovered for 40-45 minutes, until the top is golden brown and the sweet potatoes are bubbling.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.