Sweet Potato Casserole with Maple Pecan Topping

Growing up sweet potato casserole was never something that was my favorite dish during the holidays. When I finally got around to making this one with the pecan topping it really changed the game. This is one of my favorite dishes to make during the holidays now and I make it every year!



  • 2 Large Sweet Potato

  • 2 Tbsp Raw Cane Sugar

  • 3 Tbsp Pure Maple Syrup

  • 1/4-1/2 Cup Full Fat Coconut Milk

  • 2 Tsp Cinnamon

  • Salt to Taste

  • 1 Cup Raw Chopped Pecans

  • 3 Tbsp Pure Maple Syrup

  • 4-6 Tbsp Almond Flour


  1. Start by preheating your oven to 350°F and lightly grease a casserole dish.

  2. Next set a pot of water to boil over the stove. Now peel and cube your sweet potatoes and add them to the pot.

  3. Once you can easily poke through the potato with a fork they are done and you can strain them.

  4. In a bowl add the potatoes, raw cane sugar, pure maple syrup, cinnamon, salt, and add the coconut a little bit at a time and you can add more if needed later.

  5. Now use either a immersion blender or potato masher to mash up everything together. Now you can add more milk if it needs to be more creamy. Once it is completely smooth transfer it into the casserole dish.

  6. In a small bowl add the pecans, pure maple syrup, and almond flour. Mix everything together until all the pecans are coated. Then put them on top of the sweet potato and spread them out evenly.

  7. Bake the casserole for about 30 minutes. Keep an eye on it to make sure the nuts don’t burn. If they start to get too brown you can cover it with foil or a reusable silicone baking sheet.

  8. Once it’s done allow to cool for about 10 minutes then serve and enjoy!