- 3 pounds sweet potatoes (roughly 3 large sweet potatoes)
- 3/4 cup full fat coconut milk
- 1/3 cup maple syrup
- 1 tablespoon ghee or butter (melted)
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 egg, whisked
- Pinch of sea salt
For the Pecan Streusel Topping
- 1 ½ cups gluten free oats
- ½ cup almond flour
- ½ cup coarsely chopped pecans
- ½ cup dark brown sugar
- 1 teaspoon cinnamon
- 6 tablespoons butter
- Preheat oven to 400 degrees.
- Prick the sweet potatoes all over with a fork and place them on a sheet pan lined with foil or parchment paper. Bake the sweet potatoes until they are fork tender. This usually takes around one hour. Once the potatoes are tender, remove them from the oven and let them cool for 10 minutes. Lower the oven temperature to 350 degrees.
- Peel the sweet potatoes (the skins should easily slip off) and add the sweet potato flesh to a large mixing bowl. Next, add the coconut milk, maple syrup, ghee, vanilla extract, cinnamon, ground ginger, nutmeg, and egg to the mixing bowl. Use an electric beater to beat everything until smooth and creamy. You can add an extra splash of coconut milk if you want the potatoes to be creamier.
- Transfer the sweet potatoes to a 9×13 baking dish that has been sprayed with nonstick cooking spray. Use a spatula or the back of a spoon to spread the potatoes evenly in the casserole dish.
- Next, make the pecan streusel topping. Combine the oats, pecans, almond flour, dark brown sugar, cinnamon, and salt in a small bowl. Use your hands to work the butter into the oat mixture until the butter is fully incorporated and you have a crumb like streusel topping.
- Sprinkle the streusel topping over the sweet potatoes. Bake the casserole at 375 degrees for 25 to 30 minutes, until the casserole is golden brown.
- Serve warm and enjoy!
Keywords: healthy sweet potato casserole, sweet potato casserole, gluten free sweet potato casserole, baked sweet potato casserole