Sweet Potato Casserole

Serves: 6-8

Use Organic:

Sweet Potato Mixture:

  • 7 cups peeled and cubed sweet potatoes
  • 1 cup unsweetened almond milk
  • 2 Tablespoons Garden of Life Coconut Oil
  • 1 teaspoon sea salt
  • 1 teaspoon cinnamon

Pecan Mixture:

  • 2 cups chopped pecans
  • ½ cup maple syrup
  • 1 Tablespoon Garden of Life Coconut Oil
  • ½ teaspoon sea salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon black pepper


  1. Boil sweet potatoes in large pot of water until tender, rinse and drain.
  2. Place sweet potatoes back into the pot (removed from stovetop) and add the next 4 ingredients, blend until smooth with an immersion blender (or blend in a food processor in batches until smooth).
  3. While the sweet potatoes are boiling, make the pecans.
  4. To make pecans, heat a large skillet on stove top to medium high, add in coconut oil, maple syrup, pecans, salt, pepper and cinnamon and stir constantly for about 5 minutes.
  5. Remove from heat and spread pecans on a parchment-lined cookie sheet to cool.
  6. Preheat oven to 350 degrees.
  7. Spread blended sweet potatoes into a baking dish, sprinkle pecans on top and bake about 40 minutes.
  8. Let stand for 15 minutes before serving.


EH Newsletter

Join Our Extraordinary Health™ Newsletter for the latest health news, recipes, fitness and lifestyle tips.