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Ingredients
Scale
- 8 cups sweet potatoes (about 4 large potatoes)
- 1 cup canned coconut milk (light or regular)
- ¼ cup maple syrup
- ¼ cup coconut oil (melted)
- 1 Tablespoon ground flaxseed
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- ½ teaspoon freshly grated or ground nutmeg
- ½ cup brown sugar or coconut sugar
- ½ cup chopped pecans
- ⅓ cup gluten-free old-fashioned oats
- ⅓ cup oat flour or almond flour
- 3–4 Tablespoons solid coconut oil
Instructions
- Peel and chop the sweet potatoes into large chunks.
- Boil sweet potatoes in cold water until fork-tender, then drain.
- Preheat the oven to 350°F and prepare a casserole dish.
- Mix chopped pecans, oats, oat flour, and brown sugar for the topping.
- Mash sweet potatoes and combine with coconut milk, maple syrup, melted coconut oil, flaxseed, vanilla, cinnamon, nutmeg, and salt.
- Pour sweet potato mixture into the casserole dish and sprinkle with the topping.
- Bake uncovered for 40-45 minutes until the topping is golden brown.
Notes
Ensure sweet potatoes are fork-tender for a creamy texture.
Experiment with different nuts or dried fruits in the topping.
Store leftovers in an airtight container for up to four days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 9
- Sodium: 150
- Fat: 10
- Saturated Fat: 8
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 5
- Protein: 3
- Cholesterol: 0