Go Back

Sweet Potato Casserole

Servings 12


  • 4 large sweet potatoes
  • 1/2 cup canned coconut milk
  • 1 Tbsp. coconut oil
  • 1-2 Tbsp. maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • juice of half an orange


  • 3/4 cup chopped raw pecans
  • 1 tsp cinnamon
  • 1 Tbsp maple syrup
  • 1 tsp melted coconut oil


  1. preheat oven to 350°F
  2. Bring a large pot of water to a boil . While water comes to a boil, peel and dice sweet potatoes into large chunks.
  3. Add sweet potato chunks to the boiling water. Boil until fork tender about 10-15 minutes.
  4. Drain potatoes and place into a large mixing bowl. Add all ingredients (minus the topping ingredients) to the bowl. Using a whisk attachment, mix until desired consistency is reached. We like to leave small chunks of potatoes rather than blending completely smooth.
  5. In a small bowl, combine all topping ingredients until pecans are well coated.
  6. Dump sweet potatoes into an oven safe dish and top with the pecan topping.
  7. Bake in preheated oven until topping is browned--about 15 minutes. Serve warm.

Recipe Notes

Recipe courtesy of Old World Garden Farms