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Sweet Potato Casserole


A festive fall dish for cold days.


Sweet potato casserole has been a tradition for many families. Some variations are mounts of spices, butter, and sugar whether it is marshmallows or a crumb topping blessing the silky sweet potatoes. 

With a few adjustments, you can still have a delicious side dish on a cold fall day. This recipe omits eggs, butter, and heavy cream in many versions. You could also serve this at your next Thanksgiving gathering. I promise that it is sure to please and won't be as calorie dense as the traditional versions. 

Sweet potatoes are not only delicious, but they also have several benefits. They are high in Vitamin A, Vitamin C, and potassium. They offer a great source of fiber for gut health. It is even believed that they can improve immunity, fight certain cancers, and protect your vision. 


Sweet potatoes are very versatile. They can be sweet or savory. For this recipe, you only need a few ingredients and a little time. If you are short on time, you can peel and boil the sweet potatoes. I prefer baking them. I think the 


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Sweet Potato Casserole

Sweet Potato Casserole

Yield: 8 Servings
prep time: 1.5 H cook time: 30 M total time: 2 H


  • 4 large sweet potatoes
  • 1 cup full-fat coconut milk
  • 1/2 cup brown sugar
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • Nut Topping
  • 2/3 cup brown sugar
  • 4 tablespoons vegan butter
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1 cup chopped roasted pecans



  1. Mix ingredients for nut topping and set aside.
  2. Rinse and pierce the skin of the sweet potatoes. place them on a lined cookie sheet and bake at 400 for 1 hour or until soft.
  3. When the potatoes are cool enough to handle, add them to a bowl. Add the all remaining ingredients with the exception of the nut topping.
  4. Stir until combined and pour into a greased 9x13 pan
  5. Sprinkle the nut topping evenly over the top then bake for 30 minutes or until golden brown. Let cool for 5 minutes and serve!

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