Sweet Potato Casserole

Prep Time 5 min Cook Time 35 min Serves 10 servings     adjust servings

The perfect Thanksgiving side dish!


    For the potatoes

    • 2 large sweet potatoes, peeled and chopped
    • 1/2 cup coconut cream
    • 1 tsp vanilla extract
    • Pinch sea salt

    For the crust

    • 2 1/2 cups pecans
    • 3 T pepitas
    • 2 T coconut sugar
    • 2 T coconut flour
    • 2 T maple syrup
    • 2 T unsweetened applesauce
    • Pinch sea salt


    1. In a large stock pot , add the potatoes and water. Boil until soft.
    2. Preheat oven to 350.
    3. Transfer the potatoes to a mixing bowl. Add the coconut cream, vanilla and salt and whip until smooth.
    4. Spoon mixture into a casserole dish and bake for 25 minutes.
    5. While the potatoes are cooking, mix all the topping ingredients in a bowl .
    6. Spread the topping over the potatoes and cook for another 15 minutes.
    7. Serve immediately.


    Recipe Notes

    This should last at least 4 days in the fridge. The topping might soften after being stored in the fridge. To crisp it back up, just pop it in the oven for 10 minutes. Enjoy!

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