Sweet potato coconut pecan casserole- Gluten free and Dairy Free

19 Nov


This is another recipe that I made for Friendsgiving, it is the perfect mix between a dessert and a side dish and has many of my favorite foods combined in one. Unlike most recipes for sweet potato casserole that will ask you to boil the sweet potatoes and then mash them to put in the casserole, I roast them first with coconut oil, cinnamon salt, and a sprinkling of coconut sugar. Roasting brings out the natural sweetness in sweet potato and it means that you dont have to sweeten this much to have it be delicious. Boiling potatoes in my opinion automatically makes them more bland.

6 medium large sweet potatoes, peeled and cut into 1 inch pieces
2 large eggs
1 cup pecans, coarsely chopped
1 cup shredded coconut
1/2 cup coconut milk
1/4 cup coconut sugar
4 tablespoons coconut oil
sea salt

Spread chopped sweet potatoes on a baking pan with cinnamon, salt, sprinkling of coconut sugar and several tablespoons of coconut oil. Roast at 450 degrees for 45 minutes or until tender and lightly browned. Stir several times to prevent burning.


Place roasted potatoes in a bowl with coconut milk, beaten eggs, and some additional spices. Mash them up until a smooth consistency. Add more coconut milk as needed.

In a small bowl, mix together shredded coconut, coconut sugar, and pecans.

Transfer potato mixture into a lightly greased glass baking pan.


Smooth out and then top with the pecan coconut mixture.

Bake 30-45 minutes or until lightly browned on top but not dried out. Serve warm. This makes great leftovers, just reheat in the oven at 350 for 15 minutes.


2 Responses to “Sweet potato coconut pecan casserole- Gluten free and Dairy Free”

  1. sani panini November 19, 2012 at 11:23 am #

    This sounds great!

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