Sweet Potato Casserole

Sweet Potato Casserole

Indulge in the rich flavors of our Sweet Potato Casserole, a harmonious blend of smooth mashed sweet potatoes with a sweet and nutty layer of coconut sugar, almond flour, and chopped pecans. Enhanced with ghee, almond milk, and a hint of cinnamon, this delightful dish offers a healthier twist on a classic favorite, perfect for gatherings or family dinners.


For the mashed sweet potatoes

  • 3 pounds sweet potatoes cleaned (about 3-4 sweet potatoes)
  • 4 tablespoons ghee melted
  • ⅓ cup unsweetened almond milk
  • 1/4 cup coconut sugar
  • 1 teaspoon cinnamon
  • 2 large eggs lightly beaten
  • 1 teaspoon vanilla extract
  • ½ teaspoon Celtic or pink salt

For the topping

  • ½ cup coconut sugar
  • ½ cup almond flour
  • ½ teaspoon cinnamon
  • Pinch of salt
  • 4 tablespoons ghee, melted
  • 1 1/2 cups chopped pecans


  1. Peel the sweet potatoes and cut them into chunks, then boil them in a large pot with enough water to cover them for 10 minutes until tender. Drain potatoes.
  2. Add the boiled potatoes to a large bowl and mash with a fork or masher. Add the ghee, almond milk, coconut sugar, cinnamon, eggs, vanilla, and salt, and mash with a potato masher or spoon. You can also use a hand mixer.
  3. Spray a 9x13-inch baking dish with avocado oil spray, and transfer mashed sweet potatoes and smooth them out evenly using a spatula.
  4. In another bowl, combine coconut sugar, almond flour, cinnamon, salt, ghee, and chopped pecans. Mix together with a fork, and sprinkle over the top of the mashed sweet potatoes.
  5. Increase the oven temperature to 375 degrees F. Bake the casserole for 25-30 minutes, until heated or until the topping begins to brown.
  6. Remove the potato casserole from the oven and serve immediately.