sweet potato casserole serving

Sweet Potato Casserole

Sweet potatoes are a gift. The flu is not. I had the flu for seven days, which is why I have not posted any recipes lately. Fortunately, the virus left me in time for Thanksgiving and in time to make this delicious sweet potato casserole. It’s also dairy free!

sweet potato casserole

This recipe for sweet potato casserole is really easy and your guests will never know that it’s made without butter or milk. It uses coconut oil and coconut milk as substitutes.

The trick to getting really good sweet potatoes is to cook them long enough. I used three medium sweet potatoes and they cooked for about 60 minutes. You will know the sweet potatoes are ready when the sugars start leaking out of them and the skin starts getting loose on them. I think it’s best to cook them a bit too long rather than a bit too short.

To make the sweet potato mixture, just bake the sweet potatoes for about 60 minutes at 400 degrees. Remove them from the oven and carefully peel off the skin. Mix these in with coconut oil, full fat coconut milk, vanilla extract, egg, brown sugar, cinnamon and nutmeg.

sweet potato in dish

Now you are ready to prepare the pecan topping. Take about 1.5 cups of pecans and chop or crush them until they are quite small. Mix these together with shredded coconut, coconut oil, brown sugar, cinnamon, vanilla extract and salt. Sprinkle the pecan topping evenly over the sweet potatoes and pop it into the oven for about 35 minutes.

sweet-potato-casserole-with-napkin

PREP TIME: 20 minutes COOK TIME: 100 minutes SERVINGS: 8

INGREDIENTS

  • 3 medium sweet potatoes
  • 2 Tbsp. coconut oil, melted
  • 1/4 cup full fat coconut milk
  • 2 Tbsp. brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt

for the topping:

  • 1.5 cups pecans, chopped
  • 1/4 shredded coconut
  • 2 Tbsp. brown sugar
  • 1/4 cup coconut oil, melted
  • 1/2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp salt

DIRECTIONS

  1. Heat oven to 400 degrees. Cook sweet potatoes for about 60 minutes or until they have pulled away from the skin and sugars are leaking out. Remove from oven, let cool and peel.
  2. Mix sweet potatoes with remaining filling ingredients and spread evenly into a casserole dish.
  3. In a bowl, mix together all topping ingredients. Sprinkle mixture evenly over filling and bake at 350 degrees for 35-40 minutes or until pecans are slightly browned.

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