Do you have your Thanksgiving meal ideas yet? You may want to add this Sweet Potato Casserole to the list.
While it still tastes indulgent, it is made a little healthier. I am very pleased with the way it came out. I am a lover of all things sweet potato if you haven’t guessed by now!
If you love sweet potatoes as well, you will love my sweet potato chili and my sweet potato cookies.
I know pepitas are not normally an ingredient in the traditional casserole, but I added them for an extra boost of protein. They also add great color to the dish.
This sweet potato casserole is vegan, gluten free and even paleo friendly. It also has no oil!
Want to make this recipe? Watch the video below. For more videos, you can subscribe to my You Tube Channel.
Sweet Potato Casserole
Sweet Potato Casserole
The perfect Thanksgiving side dish!
Ingredients
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
Instructions
- In a large stock pot , add the potatoes and water. Boil until soft.
- Preheat oven to 350.
- Transfer the potatoes to a mixing bowl. Add the coconut cream, vanilla and salt and whip until smooth.
- Spoon mixture into a casserole dish and bake for 25 minutes.
- While the potatoes are cooking, mix all the topping ingredients in a bowl .
- Spread the topping over the potatoes and cook for another 15 minutes.
- 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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