Healthy Sweet Potato Casserole

This healthy sweet potato casserole is a Thanksgiving show stopper! The sweet potatoes are light and fluffy, and the casserole is topped with an irresistible and slightly sweet crispy pecan crumble. It’s nourishing, comforting, and easy to make a day ahead of time. Because the ingredients are simple, this is a paleo sweet potato casserole, too!

Prep: 25Cook: 40Total: 1 hour 5 minutes
Servings: 6-8 1x



  • 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
  • ⅓ cup full-fat coconut milk (or other milk of choice)
  • 3 tablespoons coconut oil, ghee, or butter
  • 1 tablespoon pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon sea salt
  • 2 eggs

Pecan Topping:

  • ½ cup chopped raw pecans
  • ½ cup blanched almond flour
  • 1 tablespoon arrowroot flour
  • 2 tablespoons coconut sugar
  • 1 teaspoon cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon sea salt
  • 2 tablespoons + 2 teaspoons coconut oil, ghee, or butter, soft at room temperature
  • 1 tablespoon maple syrup



  1. Preheat oven to 375°F and grease a medium baking dish (2-quart or 8×8 baking dish) with coconut oil.
  2. Place the cubed sweet potatoes in a large pot and cover the potatoes with water. Place the pot over high heat. Once the water begins to boil, reduce the heat to medium and cook the potatoes for 12-15 minutes, or until fork tender.
  3. While the potatoes are cooking, prepare the pecan topping. In a medium bowl, whisk together the almond flour, arrowroot flour, coconut sugar, chopped pecans, cinnamon, nutmeg, and salt. Add the ghee and maple syrup, and fold them into the dry mixture with the back of a fork until a crumble forms. Set aside.
  4. Drain the potatoes, and add them to a stand mixer or large mixing bowl. Add the coconut milk, ghee, maple syrup, vanilla, and sea salt. Using the beater attachment, whip the ingredients together until smooth. Fold in the eggs.
  5. Pour the sweet potato mixture into the prepared baking dish and spread evenly. Crumble the pecan topping evenly on top of the sweet potato mixture in the dish. 
  6. Cover the dish with aluminum foil and bake 20 minutes. Uncover the dish, and bake for an additional 15-20 minutes until the topping is golden brown and crisp. Let the casserole sit for 5 minutes prior to serving.



  1. Store any leftovers covered in the casserole dish or in a separate, airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or place the sweet potato casserole dish in the oven at 300°F until warm. Cover with aluminum foil to prevent the pecans from burning. 
  2. For vegan, use 2 tablespoons egg substitute in place of eggs like Bob’s Red Mill Egg Replacer.
© Coconuts and Kettlebells

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