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Sweet potato casserole with pecan topping is the ultimate holiday side dish!  Crunchy cinnamon sweet pecans on top of fluffy creamy sweet potatoes is the easiest side dish and can even be made in advance!


Sweet Potato Layer - 3 pounds sweet potatoes - 3 tbsp. maple syrup - 3 egg whites (3 tbsp. nut butter for vegan/egg free) - 2 tsp. ground cinnamon - 1/2 tsp. salt Pecan Topping -1/4 cup chopped pecans - 3 tbsp. coconut sugar (or brown sugar) - 1 tbsp. almond flour - 1 tbsp. avocado oil (or melted coconut oil) - 2 tsp. ground cinnamon


Start by cooking the sweet potatoes (you can use the instant pot, oven, stove or microwave). Peel skin before or after cooking.


While sweet potatoes cool slightly, make the topping by combining the ingredients in a bowl.


Once sweet potatoes have cooled, mash them with a fork until no lumps appear.


Add maple syrup, egg whites, cinnamon and salt to sweet potatoes, mix well.


Spray casserole dish with non-stick spray and add the sweet potatoes. Be sure to smooth out the top.


Sprinkle the pecan topping over sweet potatoes and bake in 375F oven for 40 minutes, covering with foil the first 20 minutes.

This healthy sweet potato casserole can also be made egg free and vegan by replacing eggs with nut butter!  Serve with your other favorite holiday side dishes for a delicious meal.