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Maple Sweet Potato Casserole with Pecan Topping {Vegan, Gluten-Free}

November 14, 2014 by lauren.kelly 17 Comments

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This isn’t you mother’s sweet potato casserole! It’s vegan and contains no unrefined sugars but is still delicious!  You won’t miss the marshmallows, I promise!

Maple Sweet Potato Casserole is vegan and has no unrefined sugars! It's crazy delicious and perfect for the holidays! www.laurenkellynutrition.comI 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 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.  I just won’t eat it ๐Ÿ˜‰

Maple Sweet Potato Casserole is vegan and has no unrefined sugars! It's crazy delicious and perfect for the holidays! www.laurenkellynutrition.com
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Maple Sweet Potato Casserole with Pecan Topping

Ingredients

For the Sweet Potato Base

  • 2 1/2 pounds sweet potatoes
  • 1/4 cup coconut oil room temperature
  • 1/4 cup 100% maple syrup
  • 1/4 cup almond milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon

For the Pecan Topping

  • 1 cup chopped pecans
  • 1/4 cup coconut oil room temperature
  • 1/2 cup 100% maple syrup
  • 1/4 cup gluten free oats I used quick steel cut
  • 1/2 teaspoon vanilla

Instructions

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

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!  You have my permission to eat the pecan topping first.  It really is that insanely good.  I know someone who will be eating all of her (chunky) sweet potato casserole’s topping first.  Me.  It’s me!  I will eat all of that topping first and not even think about it.  You know calories don’t count on Thanksgiving, right? ๐Ÿ˜‰

Maple Sweet Potato Casserole is vegan and has no unrefined sugars! It's crazy delicious and perfect for the holidays! www.laurenkellynutrition.com

I would eat this casserole all year long, but that’s just me.  It’s vegan and gluten-free too which is always a bonus in my house.  But being super, crazy delicious is always more important to the kiddies and they love this!  Well, 2 out of 3 of them do.  One of them just will not eat sweet potatoes.  Sigh…

Maple Sweet Potato Casserole is vegan and has no unrefined sugars! It's crazy delicious and perfect for the holidays! www.laurenkellynutrition.com

What is your favorite holiday side dish?

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Filed Under: Casseroles, Gluten Free, Recipes, Side Dishes, Vegan, Vegetarian, Wheat Free Tagged With: easy, Gluten free, healthy, holidays, no unrefined sugar, side dish, Thanksgiving, vegan, vegetarian

Comments

  1. Kate @KateMovingForward says

    November 14, 2014 at 12:57 pm

    Wow this looks amazing and I love that it has no refined sugar! Yum!

    Reply
  2. Christie+-+Food+Done+Light says

    November 14, 2014 at 3:47 pm

    I love a crunchy topping. I would be picking off the topping while waiting for dinner.

    Reply
  3. [email protected]+greens+&+chocolate says

    November 14, 2014 at 5:08 pm

    I’ve never been into the marshmallow topped casserole, either. I could TOTALLY get into this pecan topped version, though!! Looks delicious!

    Reply
  4. Donna says

    November 14, 2014 at 5:11 pm

    These look amazing. Wondered why you use coconut oil in the potatoes?

    Reply
    • lauren.kelly says

      November 14, 2014 at 5:30 pm

      Hi Donna! The coconut oil adds a little richness but you can definitely leave it out of the potatoes. You will definitely need it for the pecans to hold the mixture together though! I hope you like it! ๐Ÿ™‚

      Reply
  5. Ashley @ Wishes & Dishes says

    November 14, 2014 at 6:45 pm

    This looks sooo good!! Love the pecans on top.

    Reply
  6. [email protected]+SnixyKitchen says

    November 14, 2014 at 11:09 pm

    I might be persuaded to leave the marshmallows at the market and replace them with this pecan topping – I bet the crunch makes them that much more delicious (I’m with you on textures:)

    Reply
  7. Jim says

    November 15, 2014 at 2:58 pm

    For the Pecan Topping: 1 cup chopped almonds. Typo?

    Reply
    • lauren.kelly says

      November 16, 2014 at 3:57 am

      Yes Jim! It was a type and I meant to type pecans ๐Ÿ™‚ I just fixed it and thank you for pointing that out!

      Reply
      • Jim says

        November 17, 2014 at 8:14 pm

        Thanks Lauren. I’m looking forward to trying this after my oven gets repaired. If only it was a slow-cooker recipe I could use it this Thanksgiving. It looks delicious.

        Reply
  8. Brittany says

    November 18, 2014 at 4:14 pm

    Sweet potato casserole has always been my favorite Thanksgiving dish. This recipe looks just like my mom’s only way healthier. I love it!

    Reply
  9. linda smart says

    November 18, 2014 at 6:12 pm

    do you have to use almond milk,,can regular milk work:

    Reply
    • lauren.kelly says

      November 18, 2014 at 7:19 pm

      Hi Linda! Any milk will work. Thank you!

      Reply
  10. Amanda says

    October 9, 2015 at 11:12 pm

    Looks great, How many people does this recipe feed?

    Reply
    • lauren.kelly says

      October 9, 2015 at 11:23 pm

      Hi Amanda! It feeds 6-8. Thank you!

      Reply
  11. Deb says

    November 19, 2017 at 3:10 pm

    Could I substitute a different oil for the coconut oil in the topping? I can’t have anything coconut.
    Thank you!

    Reply
    • lauren.kelly says

      November 19, 2017 at 6:33 pm

      How about butter, Deb? Unless you need it to be vegan?

      Reply

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