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


  • 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


  1. Add the water to a large stock pot and bring to a boil.
  2. Wash and peel the sweet potatoes and cut them into 1-inch chunks. This will help them cook more quickly.
  3. 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.
  4. Preheat the oven to 350F.
  5. Add the cashew milk, 1 tablespoon of the coconut sugar, egg, and ½ teaspoon of the cinnamon to the sweet potatoes.
  6. With a standing or handheld mixer, whip the sweet potato mixture until creamy.
  7. Spoon the sweet potato mixture into a casserole dish, I used an 8×8 inch pan.
  8. With a spatula, evenly spread the sweet potato mixture.
  9. Mix together the remaining coconut sugar and cinnamon, pecans and coconut oil. Sprinkle over the top of the whipped sweet potato.
  10. Cover the dish with foil and pop it in the oven for 20 minutes.
  11. 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.
© The Toasted Pine Nut