This Healthy Sweet Potato Casserole recipe is a delicious Thanksgiving side dish! It's only sweetened with applesauce and is paleo, vegan, gluten-free, dairy-free & sugar free!
Wrap sweet potatoes in aluminum foil or place in greased covered baking dish and bake in preheated oven until soft (about 1-1.5 hours). You can also cook them in a slow cooker, in the microwave or boil them!
Remove from oven, cut in half and let cool.
Remove skins and set sweet potatoes aside.
Reduce oven to 375 degrees F.
Add apple sauce and sweet potatoes to your blender (Vitamix) and blend until smooth
Add melted coconut oil (butter/earth balance/ghee), cinnamon, salt and nutmeg and blend until combined.
Transfer to a 9” baking dish and sprinkle the top with pecans and optional topping
Bake at 375 for 25-30 minutes until potatoes begin to slightly bubble and toping is lightly browned.
Let cool for 10 minutes before serving.
Video
Notes
To prepare in advance (2ways)
Bake the dish completely, let cool and store, loosely covered in plastic wrap, in the fridge. Then reheat at 300 degrees until warmed through.
Make the sweet potato mixture and do not add toppings. Place it in a baking dish tightly covered in the refrigerator until you are ready to serve. Then add topping and bake according to the instructions.
Ingredient substitutions
Here are a few possible substitutions you could make in this recipe!
Coconut oil: Butter, vegan butter or ghee are all acceptable substitutions for coconut oil!
Unsweetened apple sauce: you can make your own homemade applesauce and use it in this recipe! I do not recommend any other substitutions!
Pecans: Walnuts or crushed almonds can be used in place of pecans.
Store
Store any leftovers in an airtight container in the refrigerator for 5-7 days.