Crunchy Maple Pecan Sweet Potato Casserole
This crunchy maple pecan sweet potato casserole has a creamy, spiced sweet potato base and a pecan topping made without refined sugar. The sweetness comes from the sweet potatoes and a little pure maple syrup, and the topping is grain-free, made with coconut flour instead of flour. It’s a make-ahead sweet potato casserole, so it works as a Thanksgiving side dish or for any holiday table.
Serves: 10 to 12
Oven: 350°F | Boil sweet potatoes: 15 to 20 minutes | Bake: 25 to 30 minutes | Pan: 9x13 inch baking dish
Ingredients
Sweet potato base
4 lbs sweet potatoes (about 6 to 7 medium), peeled and cubed
3 tablespoons coconut oil or grass-fed butter, melted
2 large pasture-raised eggs
¼ cup full-fat coconut milk (or grass-fed heavy cream)
¼ cup pure maple syrup or raw honey
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon sea salt
Pecan topping (no refined sugar)
1½ cups raw pecans, roughly chopped
3 tablespoons coconut oil or grass-fed butter, melted
3 tablespoons pure maple syrup
½ teaspoon ground cinnamon
¼ teaspoon sea salt
¼ cup coconut flour (helps create texture without grains)
Optional add-ins
1 tablespoon collagen peptides (stir into the sweet potato mixture)
¼ teaspoon ground turmeric
Zest of 1 orange
Instructions
Step 1: Cook the sweet potatoes
Preheat the oven to 350°F.
Bring a large pot of water to a boil.
Add the cubed sweet potatoes and cook 15 to 20 minutes, until fork-tender.
Drain well and return them to the pot.
Let them steam-dry for 2 to 3 minutes to remove excess moisture
Step 2: Make the sweet potato mixture
Mash the sweet potatoes until smooth, or use a hand mixer for a creamier texture.
Add the melted coconut oil or butter, eggs, coconut milk, maple syrup and vanilla.
Add the cinnamon, ginger, nutmeg, and sea salt.
Mix until well combined and creamy.
If you’re using collagen peptides or turmeric, stir them in now.
Taste and adjust the sweetness and spices as needed.
Step 3: Prepare the baking dish
Grease a 9x13 inch baking dish with coconut oil.
Pour in the sweet potato mixture.
Smooth the top with a spatula.
Step 4: Make the pecan topping
In a medium bowl, combine the chopped pecans, melted coconut oil or butter, maple syrup, cinnamon, and sea salt.
Add the coconut flour and mix until the pecans are evenly coated.
The mixture should clump together slightly.
Step 5: Assemble and bake
Sprinkle the pecan topping evenly over the sweet potato mixture.
Bake at 350°F for 25 to 30 minutes, until the edges bubble and the topping turns golden.
If the topping browns too quickly, tent it with foil.
Let it cool for 10 minutes before serving.
Make-ahead and freezer instructions
Prepare ahead (up to 2 days)
Complete steps 1 through 3 (make and assemble the sweet potato base).
Make the pecan topping but keep it separate.
Cover the casserole tightly with foil and refrigerate.
Store the topping in an airtight container at room temperature.
When you’re ready to bake, add the topping and bake at 350°F for 35 to 40 minutes. A cold dish needs extra time.
Freezer
Freeze the assembled casserole, without the topping, for up to 3 months.
Thaw it in the refrigerator overnight.
Add fresh topping and bake as directed.
What to serve with it
This casserole goes well with roasted turkey or chicken, green bean casserole, Brussels sprouts, a mixed greens salad, or your favorite protein.
Storage and reheating
Refrigerator: Store covered for up to 4 days.
Freezer: Freeze in portions for up to 3 months.
Reheating: Warm in a 350°F oven for 15 to 20 minutes, or microwave individual portions. Make sure leftovers are steaming hot all the way through. The USDA recommends reheating leftovers to 165°F.
Notes from the kitchen
Texture: Don’t over-mix the sweet potatoes, or they can become gummy.
Sweetness: Start with less maple syrup and add more to taste. Sweet potatoes vary in natural sweetness.
Extra-crispy topping: Broil for 2 to 3 minutes at the end. Watch it carefully.
Color: Orange sweet potatoes (not yams) give the best color and texture.
Time saver: Use canned sweet potato puree. Check that it’s 100% sweet potato with no additives.
A note for holiday guests
This casserole is made without grains or refined sugar. With the coconut oil and coconut milk, it’s also dairy-free. Always check your own ingredient labels, especially if a guest has an allergy or sensitivity.
Frequently asked questions
Can I make this sweet potato casserole ahead of time? Yes. Assemble the sweet potato base and refrigerate it for up to 2 days, and keep the pecan topping separate at room temperature. Add the topping and bake for 35-40 minutes.
Can I freeze it? Yes. Freeze the assembled casserole without the topping for up to 3 months. Thaw it in the refrigerator overnight, add fresh topping, and bake as directed.
Is it dairy-free? It is when you use coconut oil and full-fat coconut milk. The recipe also lists grass-fed butter and heavy cream as options.
Can I make it without nuts? Yes. Replace the pecans with sunflower seeds or pumpkin seeds.
Educational information only. It isn’t medical advice. Substitutions and modifications
Dairy-free: Use coconut oil instead of butter and full-fat coconut milk instead of cream. With those swaps, the recipe is dairy-free.
Nut-free: Replace the pecans with sunflower seeds or pumpkin seeds.
Egg-free: Use 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, left to sit 5 minutes). You can also leave the eggs out for a looser texture.
Less sweet: Reduce the maple syrup in the sweet potato mixture to 2 tablespoons. The natural sweetness of the sweet potatoes comes through.
