Maple Sweet Potato Casserole with Pecan Topping

This Maple Sweet Potato Casserole with Pecan Topping is vegan, gluten free and contains no unrefined sugars and is still delicious.  You won't miss the marshmallows, I promise!

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I might be alone in saying this, but I really don't like your traditional sweet potato casserole.  It's too heavy for me and why would in the world you put marshmallows on top?  

I am sure I will get some backlash for that, and I know most people love it, but I've never really understood why. I also don't like mashed potatoes, but that's another conversation.

Most people (who like mashed potatoes) like them with no lumps at all.  Yet again, I like my sweet potatoes a little chunky.  It kind of freaks me out of if it's too smooth. (I know, I have texture issues.)  

So for this recipe, I left them a little chunky but you can definitely make them as smooth as you like.

This delicious casserole would be perfect with Green Bean Quinoa Casserole, Mushroom Cauliflower Rice Risotto and Balsamic Glazed Green Beans!

All of these would be even more yummy with some Low Carb Bulletproof Hot Chocolate, Apple Chai Latte and definitely some Spiked Apple Cider!

Also, my cookbooks are both on sale now and would make a great gift! The Everything Wheat Free Diet Cookbook and The Greek Yogurt Cookbook are both the lowest prices I have seen!

Why You Should Make This Maple Sweet Potato Casserole

You need to make this for the holidays.  Your family won't even realize that it isn't packed with processed sugar, it really tastes delicious!

And that pecan topping is out of this world!  It's WAY better than any marshmallow topping out there I promise.

You have my permission to eat the pecan topping first. It adds the perfect amount of crunchy texture to this healthy holiday side dish.

I always prepare this casserole ahead of time, even the day before so on the actual holiday (or whatever occasion I am making this) I can just pop it in the oven to bake and make my life a whole lot easier.

Recipe Ingredients

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• Sweet potatoes - I choose small to medium-size firm sweet potatoes with smooth skin and no bruises or cracks.
• Coconut oil - This is perfect for plant-based, vegan cooking and baking. I use this one in all of my dishes. You can easily use butter if you don't mind using animal products.
• 100% maple syrup - The key here is to use 100% pure maple syrup. The taste and quality are far more superior to ones that just say "maple syrup".
• Unsweetened Almond Milk - You can use plain or vanilla unsweetened almond milk in this casserole.Either way just make sure you are using unsweetened to ensue you aren't adding unnecessary sugars and calories.
• Pure Vanilla extract -  I use pure vanilla extract which doesn’t contain any artificial flavors or additives, it’s just pure vanilla made from alcohol. I use this one.
• Salt
• Cinnamon
• Chopped pecans - I use raw, unsalted pecans in this recipe, but go ahead and use salted if you'd like. I also buy them already chopped to make it easier.
• Gluten free oats - You can use regular oats if you don't have a gluten sensitivity or allergy. Either way, they taste the same. I use these oats for all of my baking.

How To Make This Maple Sweet Potato Casserole

Like I said earlier, the holidays are busy enough so I like to prep this the night before, refrigerate and then bake it right before serving. It saves so much time.

Preheat oven to 400 degrees F. Place sweet potatoes on a baking sheet lined with parchment paper and bake for 45 minutes until soft.

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While potatoes are baking, in a small bowl, mix together ingredients for pecan topping. Set aside.

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Place sweet potatoes in the prepared baking dish. Mash with a fork, a potato masher or a mixer until smooth (you can leave some lumps if you like it like that).

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Mix coconut oil, maple syrup, almond milk, vanilla, salt and cinnamon with mashed sweet potatoes. Spread pecan topping on top of mashed sweet potatoes.

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Bake for 30 minutes and enjoy!

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Maple Sweet Potato Casserole with Pecan Topping

This Maple Sweet Potato Casserole with Pecan Topping is vegan, gluten free and contains no unrefined sugars and is still delicious.

5 from 11 votes

Print Pin Rate

Course: brunch, dinner, main dish, meatless, Side Dish, vegetarian

Cuisine: American

Diet: Gluten Free

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Servings: 8 servings

Calories: 358kcal

Author: Lauren Kelly

Ingredients

For the Sweet Potato Base

• ▢ 2 ½ pounds sweet potatoes
• ▢ ¼ cup coconut oil room temperature
• ▢ ¼ cup 100% maple syrup
• ▢ ¼ cup almond milk
• ▢ 1 teaspoon vanilla
• ▢ ½ teaspoon salt
• ▢ 1 teaspoon cinnamon

For the Pecan Topping

• ▢ 1 cup chopped pecans
• ▢ ¼ cup coconut oil room temperature
• ▢ ½ cup 100% maple syrup
• ▢ ¼ cup gluten free oats I used quick steel cut
• ▢ ½ teaspoon vanilla

Instructions

• Preheat oven to 400 degrees.
• Grease a baking dish with coconut oil. Set aside.
• Place sweet potatoes on a baking sheet lined with parchment paper and bake for 45 minutes until soft.
• In a small bowl, mix together ingredients for pecan topping. Set aside.
• Remove sweet potatoes from oven. Remove the skin from the potatoes. I just use a fork, they come off easily.
• Place sweet potatoes in the prepared baking dish.
• Mash with a fork, a potato masher or a mixer until smooth (you can leave some lumps if you like it like that).
• Mix coconut oil, maple syrup, almond milk, vanilla, salt and cinnamon with mashed sweet potatoes.
• Spread pecan topping on top of mashed sweet potatoes.
• Lower oven temperature to 375 and bake for 30 minutes. Serve immediately or allow to cool for a few minutes.

Notes

If preparing this 1-2 days in advance, cover uncooked casserole with aluminum foil and store in the refrigerator until ready to cook.

If you would like to freeze leftovers, store in an airtight container and freeze for up to 2 months.

Nutrition

Calories: 358kcal | Carbohydrates: 42g | Protein: 4g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 236mg | Potassium: 613mg | Fiber: 6g | Sugar: 25g | Vitamin A: 20118IU | Vitamin C: 4mg | Calcium: 98mg | Iron: 1mg

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