Easy + Healthy Sweet Potato Casserole with Pecans
This healthy sweet potato casserole recipe is made with pecans and canned sweet potato for an easy Thanksgiving side dish or dessert. Dairy-free and gluten free, this vegan-friendly sweet potato casserole is creamy and decadent, and yet guilt-free thanks to ghee (can swap coconut oil if vegan), coconut milk and maple syrup (read: refined sugar-free too!).
Preheat oven to 350 F. In a food processor, combine all topping ingredients. Lightly pulse until just crumbled, you don't want the mixture to be too fine, just roughly chopped and combined. Likely just quick 3-5 pulses will do the trick. Set mixture aside, and wipe the food processor clean with a paper towel.
In the same food processor, combine all the ingredients for the filling. Pulse until smooth and thoroughly combined.
In a large baking dish, pour sweet potato filling and spread into an even layer. Top with pecan crumble. Bake fore 30 minutes, or until crumble topping is lightly browned. If you like it extra crispy, you can broil for 1 minute--just be sure not to burn the nuts. Serve and enjoy!