Sweet Potato Casserole

Happy Thanksgiving Everyone! I hope you’re having a special day filled with lots of love – even if it’s shared virtually this year. We’re having a quiet day at home, just the three of us, and although it’s certainly not the same, we have had many zoom calls to connect with our family and friends which has helped make it special.

Of course it wouldn’t be Thanksgiving without a ridiculous amount of delicious food, and although we’re keeping things a bit smaller than usual this year, you better believe I’m making a full recipe of my absolute favorite Thanksgiving dish – my grandmother’s sweet potato casserole.

I’ve adapted her original recipe to make it slightly healthier – replacing her use of white and brown sugars with maple syrup and coconut sugar. My grandmother also used canned pureed sweet potatoes when she made it, but I’ve replaced those with whole roasted sweet potatoes instead – which I think add more sweetness and overall flavor. I’ve been tweaking the recipe with my mom and sister for a few years now, and think we’ve perfected it! It tastes just like my grandmother’s version and is absolutely delicious.

This year, Levi helped me prepare the casserole, assisting with mixing the base and measuring the dry ingredients for the top 🙂

This casserole is not just for Thanksgiving, it’s also perfect for any holiday celebration.

So without further ado, here’s the recipe – I hope you enjoy!

Sweet Potato Casserole
Print Recipe Here

Potatoes Base:

• 4 medium Sweet Potatoes
• 3/4 stick Grass-Fed Butter, softened or melted
• 2 Pastured Eggs, whisked
• 1/4 cup Maple Syrup
• 1 tsp Cinnamon
• 1/2 tsp Nutmeg

Pecan Topping:

• 1/3 cup Almond Flour
• 1/4 cup Grass-fed Butter (cold, diced)
• 1/3 cup Coconut Sugar
• 1 cup Chopped Pecans

Preheat the oven to 400 degrees.

Rinse and scrub the sweet potatoes, then pat dry and place them on a baking sheet covered with parchment paper. Roast the whole potatoes in the oven for about an hour or until cooked through, then set them aside to cool. Once cooled, remove the peel from the potatoes and discard.

Decrease the oven temperature to 325 degrees.

In a large bowl, combine the ingredients for the base: sweet potatoes, butter, eggs, maple syrup, cinnamon, and nutmeg. Spread mixture into a 13 x 9 inch casserole dish.

To make the topping, combine the almond flour, butter, and coconut sugar in a separate bowl and cut together with a pastry cutter or fork. Once mixed, stir in the chopped pecans.

Sprinkle the topping evenly over casserole, then bake for 30-40 minutes.

If needed, to brown the topping once it’s cooked, turn the oven up to broil for a few minutes. Make sure to keep the oven open a bit and watch it like a hawk to make sure it doesn’t burn!

Remove from the oven and let cool for a few minutes before serving.