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