Coconut Sweet Potato Casserole

  • Cook time
    45 min
  • Prep time
    15 min
  • Serving


    • 2 lbs sweet potatoes, peeled and cut into cubes
    • ½ cup almond milk
    • ½ cup softened coconut manna
    • ¼ cup coconut sugar
    • 1 teaspoon vanilla extract
    • ½ teaspoon salt


    For the topping:

    • 2/3 cup rolled oats
    • ½ cup chopped pecans
    • ½ cup almond meal
    • ¼ cup coconut sugar
    • 2 tablespoons hemp seeds
    • 1 teaspoon cinnamon
    • ½ teaspoon salt
    • 6 tablespoons melted coconut oil



        1. Preheat the oven to 350 degrees. Grease a 9x13 inch baking dish with coconut oil.
        2. Heat a large pot of water until boiling. Add in the sweet potatoes and cook until fork tender, 15-20 minutes. Drain well and place in a large bowl.
        3. While the potatoes are cooking, whisk together the oats, pecans, almond meal, coconut sugar, hemp seeds, cinnamon, and salt. Stir in the melted coconut oil and set aside.
        4. Add almond milk, coconut manna, coconut sugar, vanilla, and salt to the sweet potatoes. Mash until smooth. Spoon into the baking dish and spread it out into an even layer. Sprinkle evenly with the topping. Bake for 35 minutes until warm throughout and topping is golden.

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