Can you believe it’s already Thanksgiving week?? Thanksgiving is one of my favorite holidays and for the past couple of years I’ve been on sweet potato patrol! Last year when I came up with this recipe kind of solidified the magic of coconut milk to me. The coconut milk in this actually makes it better than a kind using regular milk and butter, in my opinion! This is my favorite Thanksgiving dish to make and just happens to be paleo and vegan, but don’t worry — none of your relatives will be complaining about the ‘healthy’ factor because it’s freaking delicious. The recipe is pretty straightforward and doesn’t require any fancy flours — just a handful of everyday ingredients that you turn into a creamy dreamy naturally sweetened sweet potato casserole! P.S. Since it’s Thanksgiving week and everything, I wanted to take the chance to let you guys know how grateful I am for each one of you for reading this, and to everyone who has made and enjoyed one of my recipes! You guys keep me inspired to keep creating. SO much love! Now, onto the recipe :)
Sweet Potato Casserole (Paleo, Vegan)
2 lbs sweet potatoes
1/4 c maple syrup
1/2 can coconut milk
1/2 tsp of salt
1/4 tsp cinnamon (+ any other desired spices to taste — I like adding ground ginger, too!)
1 1/2 c pecans or pecan pieces
2 tbsp coconut oil
3 tbsp maple syrup
1 tsp cinnamon
Pinch of salt
Preheat the oven to 400° F. Peel and boil the sweet potatoes in a pot of water for about 20-25 minutes, or until easily pierced with a fork. Drain the potatoes and mash together with the coconut milk, salt, cinnamon and optional other spices until creamy and smooth. Transfer to a baking dish (I use a 10x10 square ceramic dish but something slightly larger would work too) and spread around pan ensuring evenness on top.
For the topping, toss together pecans with melted coconut oil, maple syrup and cinnamon and sprinkle over the sweet potatoes. Bake at 400° F for 15 minutes before serving!