Maple Roasted Sweet Potato Casserole

maple sweet pot 2 text

I can’t believe it’s already Thanksgiving week!  The year has flown by, and now we’re talking mashed potatoes, cranberries and chocolate pecan pie.  This year, I’m putting a healthy, grain and gluten free spin on all our Thanksgiving favorites.

This sweet potato casserole packs all the punch of your favorite Thanksgiving comfort food, without the guilt!  It starts with roasted sweet potatoes, it’s naturally sweetened with maple syrup, and it’s topped with a light pecan topping (no marshmallows here!).  All the flavor, none of the guilt.

Let’s leave the guilt for dessert, shall we?

Wishing you and everyone you love a blessed Thanksgiving week.

Maple Roasted Sweet Potato Casserole

{Gluten free, Vegan friendly, Naturally sweetened}

Serves 4-6*


Sweet Potatoes

  • 2 lbs. sweet potatoes
  • 1/2 cup maple syrup
  • 1/2 cup milk (coconut or full-fat dairy)
  • 1 egg, lightly beaten (use 3 T water mixed with 1 T flax seed for vegan version)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger

Pecan Topping

  • 1/2 cup chopped pecans
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground nutmeg


Pre-heat the oven to 425°, and wash and towel dry the sweet potatoes. Prick the sweet potatoes a few times with a fork, and place them on a baking sheet.  Roast the sweet potatoes at 425° until fork tender, about 45-50 minutes.  Remove them from the oven, and let cool.

Once cooled, peel the skins off the roasted sweet potatoes and place them in the bowl of your standing mixer.  Add the maple syrup, milk, egg (or flax seed, if using), and spices.  Mix on medium speed until well combined.

Transfer the sweet potato mix to a greased 8×8 baking pan.  Pre-heat the oven to 350° while you make the pecan topping.

To make the pecan topping, place the chopped pecans, oil, maple syrup and spices in a small bowl.  Use a spoon to mix until the pecans are coated with the maple syrup and oil.  Top the sweet potatoes with the pecans, and bake at 350° for 30 minutes.  (You can also refrigerate the sweet potato casserole overnight, and bake on Thanksgiving day!)  Serve warm, and enjoy!

*recipe can easily be doubled

Original recipe by La Casa de Sweets

You might also like

1 Comment

Leave a Reply