Cinnamon Pecan Sweet Potato Casserole is the perfect gluten free and dairy free side dish that makes for a lighter, healthier option for your holiday table.
I took a poll on my Instagram stories the other week asking what Thanksgiving recipes you guys wanted and there were a few people who very very much wanted some sort of healthier mashed potato situation.
It’s something I’ve been wanted to get up on the blog but holidays seem to come and go so quickly for me that for the past two Thanksgivings this sweet potato casserole has slipped through the cracks. But alas, here we are. Cracks sealed.
This Cinnamon Pecan Sweet Potato Casserole is totally amazing for two reasons. First, it’s super silky smooth and creamy even though it’s dairy free. Second, it has a sweet cinnamon pecan topping that is so decadent and feels crazy indulgent and get it’s made with wholesome ingredients that you can feel good about. It’s perfect for your holiday table and one of those dishes that everyone will be asking for seconds.
So! Let’s make some Cinnamon Pecan Sweet Potato Casserole and get it on the menu this Thanksgiving!
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 in the oven for 20 minutes.
Take 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.
OMG I can’t even deal with the beauty of this pecans on top 🤤
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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.
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.
Enjoy! xo
BIG thank you to my friend Allie from Miss Allie’s Kitchen for creating this delicious recipe and taking these gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!
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