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This gluten-free, dairy-free Sweet Potato Casserole is an easy, decadent, and nutrient dense side to serve with your favorite fall meal.

Sweet Potato Casserole

This gluten-free, dairy-free Sweet Potato Casserole is an easy, decadent, and nutrient dense side to serve with your favorite fall meal.
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 8 servings

Ingredients
  

Filling

  • 3 large sweet potatoes, peeled and chopped
  • 1/4 cup milk of choice
  • 1/4 cup coconut oil or ghee, melted
  • 1 egg
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • Pinch sea salt

Topping

  • 2 cups pecan halves
  • 2 tbsp coconut oil, melted
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1-2 tsp Ground cinnamon

Instructions
 

  • Preheat oven to 350F and grease a 9x13" dish with coconut oil.
  • Peel and chop potatoes. Place in a large pot and cover with water. Bring to a boil then reduce to a simmer for 15-20 minutes until soft. Once softened, remove potatoes from the water and transfer to a large bowl. Use a fork or potato masher to mash until smooth.
  • Add in remaining filling ingredients, stir together until combined, then transfer to the baking dish and smooth out into an even layer.
  • For pecan topping: pulse half of pecans in a food processor until coarse, then combine all ingredients together in a small bowl and mix together. Evenly layer on top of potato mixture, then transfer to oven to bake for 35-40 minutes. Cool slightly before serving.