Sweet Potato Casserole

Sweet Potato Casserole
Sweet Potato Casserole

I fell in love with this recipe from the moment I first tried it.


  • 5 large sweet potatoes, peeled and roughly chopped
  • 3 tbsp butter, divided
  • 3 tbsp maple syrup, divided or subbed sweetener
  • 1 tsp vanilla extract
  • 2 tsp cinnamon, divided
  • Pinch of nutmeg
  • Salt, to taste
  • 1 cup walnuts, chopped
  • 1/2 cup unsweetened coconut flakes, chopped
  • 2 tbsp coconut oil, melted


  1. Fill a large saucepan with water and bring to a boil. Add the sweet potatoes and cook for 10-15 minutes until fork-tender. Remove from heat and drain.
  2. Preheat the oven to 350 degrees F. Add two tablespoons of butter and maple syrup, to the pot with the sweet potatoes.
  3. Stir in the vanilla, one teaspoon of cinnamon, nutmeg, and salt.
  4. Mash until smooth. Adjust salt to taste. Transfer to a baking dish.
  5. In a small bowl, toss the walnuts with the coconut flakes, coconut oil, remaining butter and syrup, and teaspoon of cinnamon.
  6. Cover the sweet potatoes with the walnut topping.
  7. Bake for 18-20 minutes until the walnut topping is golden. Serve warm.

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