Sweet Potato Casserole with Pecans Recipe
A healthy and delicious sweet potato casserole made with wholesome ingredients like coconut milk, flaxseed, and a crunchy pecan-oat topping. This vegan and gluten-free recipe offers a nutritious alternative to traditional versions, perfect for holiday gatherings or a comforting side dish.
CourseSide Dish
CuisineAmerican
KeywordHealthy Sweet Potato Casserole, vegan sweet potato casserole, gluten-free casserole, holiday side dish, pecan sweet potato topping, coconut milk sweet potato recipe, Baking
Prep Time25 minutes
Cook Time45 minutes
Total Time70 minutes
Servings16 servings
Calories180kcal
Ingredients
Main Ingredients
- 8 cups sweet potatoes, about 4 large potatoes
- 1 cup canned coconut milk, light or regular
- ¼ cup maple syrup
- ¼ cup coconut oil, melted
- 1 Tablespoon ground flaxseed
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- ½ teaspoon freshly grated or ground nutmeg
Topping
- ½ cup brown sugar or coconut sugar
- ½ cup chopped pecans
- ⅓ cup gluten-free old-fashioned oats
- ⅓ cup oat flour or almond flour
- 3-4 Tablespoons coconut oil, in solid form
Instructions
- Peel and chop the sweet potatoes into large chunks. Place the chunks in a large saucepan and cover with cold water. Bring to a boil, then reduce to a simmer. Cook until the sweet potatoes are fork tender, about 20 minutes. Drain well and let cool.
- Preheat your oven to 350 degrees Fahrenheit and lightly spray a 9x13 or 9x9 inch casserole dish with cooking spray.
- In a mixing bowl, combine the pecans, oats, oat flour, and brown sugar. Cut in the solid coconut oil using a fork or knife until the mixture becomes sandy with pea-sized chunks. Set aside.
- Place the cooled sweet potatoes into a large bowl and mash with a fork. Add the coconut milk, maple syrup, melted coconut oil, flaxseed, vanilla, cinnamon, nutmeg, and salt. Mix everything thoroughly until well combined.
- Spoon the sweet potato mixture evenly into the prepared casserole dish. Sprinkle the pecan and oat topping evenly over the sweet potato layer.
- Bake the casserole uncovered for 45 minutes, until the topping is golden brown and the sweet potatoes are bubbling around the edges.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat leftovers on the stovetop, in the oven, or microwave for best results.
- Freezing is not recommended as the consistency may change.
- For non-vegan options, substitute canned coconut milk with unsweetened almond milk, oat milk, or regular milk.
- Use coconut sugar instead of brown sugar for a lower glycemic index topping.
Nutrition
Serving: 1 serving | Calories: 180kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 90mg | Fiber: 4g | Sugar: 9g