Recipe
Cinnamon Pecan Sweet Potato Casserole
Cinnamon Pecan Sweet Potato Casserole is the perfect side dish to bring to a family gathering or Thanksgiving celebration. Using coconut oil and coconut sugar makes for a lighter, healthier option for your holiday table.
Prep: 25 minCook: 30 minTotal: 55 min
Servings: 8 1x
Ingredients
- 10 cups water
- 5 large sweet potatoes
- 1 cup cashew milk, or milk of choice
- ½ cup + 1 tablespoon coconut sugar, divided
- 1 large egg
- 1 teaspoon cinnamon, divided
- ¾ cup chopped pecans
- 3 tablespoons melted coconut oil
Instructions
- Add the water to a large stock pot and bring to a boil.
- Wash and peel the sweet potatoes and cut them into 1-inch chunks. This will help them cook more quickly.
- When the water boils, add the sweet potatoes to the pot and boil for 20 minutes, when soft, drain and add the sweet potatoes to a large bowl or the bowl of a standing mixer.
- Preheat the oven to 350F.
- Add the cashew milk, 1 tablespoon of the coconut sugar, egg, and ½ teaspoon of the cinnamon to the sweet potatoes.
- With a standing or handheld mixer, whip the sweet potato mixture until creamy.
- Spoon the sweet potato mixture into a casserole dish, I used an 8×8 inch pan.
- With a spatula, evenly spread the sweet potato mixture.
- Mix together the remaining coconut sugar and cinnamon, pecans and coconut oil. Sprinkle over the top of the whipped sweet potato.
- Cover the dish with foil and pop it in the oven for 20 minutes.
- Pull the dish out of the oven, remove the foil and place back in the oven for 10 minutes, or until the casserole is bubbling and the pecans are toasted.