Sweet  Potato Casserole

Creamy and comforting Healthy Sweet Potato Casserole with crunchy pecan topping is Thanksgiving classic side dish! It’s melt in your mouth delicious plus naturally gluten free and can be made vegan.

Sweet potatoes Butter or coconut oil Whole milk Eggs Honey or maple syrup Cinnamon Pure vanilla extract Salt Pecans Almond flour or almond meal Cane sugar or coconut sugar

What You Need

Boil peeled and cut into large chunks sweet potatoes until fork tender. Drain very well to avoid watery sweet potato casserole.


Using a potato masher mash with butter, milk, egg and spices. Add butter while sweet potatoes are still hot after draining.


Combine topping ingredients pecans, almond flour and white sugar in a medium bowl. Then add softened butter or coconut oil in pieces and incorporate with a fork.


Spread sweet potato filling mixture in a casserole dish and sprinkle with the topping. Bake for 45 minutes in preheated 350° F oven.



Store in the refrigerator for a few days. To reheat leftovers pop entire baking dish in 350°F oven and bake until warmed through about 15 minutes. Or place a portion on a plate into a microwave.

Swipe up for the full recipe!

If you try this recipe, be sure to leave a star rating  and review on the post!