This Sweet Potato Casserole is the perfect dish for the holidays. It's naturally sweetened with maple syrup & has some coconut milk for creaminess, making it a healthier option than the traditional recipe.


– 3 lbs sweet potatoes – 1/2 tbsp oil avocado or olive – 1/4 cup butter softened – 1/3 cup butter melted – 1/4 tsp vanilla extract – 3/4 cup maple syrup, divided – 3/4 tsp kosher salt, divided – 1/4 cup full fat coconut milk – 1 extra large egg – 2.5 cup gluten free oats – 1/3 cup fine almond meal – 1/3 cup shredded coconut, unsweetened – 2/3 cup pecans chopped – 1.5 teaspoons cinnamon

Preheat the oven to 400F. Cut the potato in half. Place on a sheet pan lined with parchment paper. Pour oil on top & rub it over the potatoes. Place them flesh side down and cook for 45 minutes.

While potatoes are cooking, place the oats, almond meal, coconut, 1/2 c maple syrup, 1/3 c butter, 1/2 tsp kosher salt, pecans, & cinnamon in a bowl. Stir to combine.

When potatoes are done, let sit for 10 minutes to cool, then peel the skins off. Set oven temp to 375F.

Combine the roasted potatoes, with 1/2 c butter, 1/4 tsp vanilla, 1/4 c maple syrup, 1/4 tsp kosher salt, 1/4 c coconut milk, & 1 extra large egg in a large bowl. Mix with an electric mixer until smooth, then spread into a greased 9x13 dish.

Spoon the oat mixture in an even layer on top of the sweet potato layer & bake for 35 minutes, until the topping gets golden brown.

Let cool for 5-10 minutes, then serve!

How do you thicken sweet potato casserole?

This may be a result of using canned sweet potatoes. Try adding 1 tsp of flour at a time (regular, gluten free, or cassava flour).