This sweet potato casserole is healthier than the classic version, without sacrificing any flavor! Complete with a crunchy maple cayenne pecan topping, this casserole is the perfect Thanksgiving sweet potato side dish. Vegan option included!
Preheat over to 375. Grease a 3 qt casserole dish with cooking spray or ghee. Bring a large pot of water to a boil. Add the peeled sweet potato chunks and cover. Cook until fork-tender (10-15 minutes). Drain and add them to a large bowl.
Add coconut sugar, ghee (or coconut oil), coconut milk, vanilla, and sea salt. Let the mixture cool a bit before pouring in the eggs so they don't cook! Add in eggs and beat everything together well. Pour into the greased casserole dish.
Combine all topping ingredients in a small bowl and mix well. Spread evenly over the top of the casserole. Cover and bake for 20 minutes. Remove the foil and cook for an additional 20 minutes. Keep an eye on the pecans - if they begin to get too brown, simply add the foil back on top. Serve and enjoy!
Does this sweet potato dish freeze well? Yes! Freeze without the topping for up to 4 months. For best results, place plastic wrap directly on the top of the potatoes, then foil on top of that.Can I use a different nut besides Pecans? You can, however, it may change the taste a bit! Any nut could work.Can I make this paleo sweet potato casserole nut-free? Yes! To make it nut-free simply omit the pecan topping. You can also add some Dandies marshmallows instead.