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Sweet Potato Casserole With Pecan Granola

Our dairy-free sweet-potato casserole is topped with homemade granola.
sweet potato casserole
  • Makes 12 servings
  • Prep Time 15 minutes
  • Cook Time 95 minutes


  • 4 lb. sweet potatoes
  • 1 cup full-fat coconut milk
  • 4 tbsp. coconut oil, melted
  • 1/2 cup maple syrup
  • 2 eggs
  • 1 tsp. sea salt


  • 2 cups pecans, chopped
  • 1 cup rolled oats
  • 1/2 cup maple syrup
  • 1/4 cup almond flour
  • 3 tbsp. coconut oil, melted
  • 1 tsp. vanilla extract
  • 1/2 tsp. sea salt


Preheat the oven to 400 degrees F and lightly grease a 9-x-13-inch baking dish. Puncture the sweet potatoes with a fork all over. Arrange on a baking sheet and bake for 45 to 55 minutes, or until the potatoes are fork-tender.
Once the potatoes are baked, remove them from the oven, and reduce the oven temperature to 350 degrees F. Allow the potatoes to cool until they can be handled, about 15 minutes. Once they’re cooled, slice the potatoes in half and spoon the flesh into a large mixing bowl.
Add the coconut milk, 4 tablespoons coconut oil, 1/2 cup maple syrup, eggs, and 1 teaspoon sea salt. Mash with a potato masher until mostly smooth.
In a separate bowl, combine the pecans, oats, 1/2 cup maple syrup, almond flour, 3 tablespoons coconut oil, vanilla extract, and 1/2 teaspoon sea salt. Stir until well combined.
Spread the sweet potato mixture into the greased baking dish and top evenly with the pecan mixture. Bake for 30 to 40 minutes, or until the granola is toasty and the potatoes are bubbly along the edges.
Make Ahead: Prepare this dish through step 4 the day before, and refrigerate. Bring to room temperature and finish in the oven just before serving. 

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Maddie Augustin

Maddie Augustin is a Minneapolis-based recipe developer.


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