Sweet Potato Casserole

Special guest post by Debra at Sweet Kisses and Dirty Dishes

If there’s one thing my husband and I agree on when it comes to planning out a Thanksgiving menu, it’s that marshmallows are the demise of a good sweet potato.

Ok, “demise” might be a bit strong of a word. Let’s just suffice it to say that although we love veggies in virtually any form, neither of us are a fan of the traditional sweet potato casserole.

However, a few years ago my Mother In Law brought a different kind of sweet potato casserole to our family’s thanksgiving gathering. Instead of the typical goopy marshmallow topping, her casserole had a delicious crispy pecan topping.

Low and behold it was at that point in time that the sweet potato casserole found a place in our real foodie hearts. In fact, her recipe inspired me to create another delicious version – I switched the crunchy pecan topping to a nut-free toasted coconut topping that we like even better!

And not only is this easy casserole the perfect addition to Thanksgiving dinner, it also makes as a great side dish served alongside a wide variety of chicken dishes.

Sweet Potato Casserole with Crispy Coconut Topping

1 cup flaked coconut
10 tablespoons melted coconut oil or butter, divided
1/2 teaspoon salt, divided
2 cups mashed Sweet Potatoes (3-4 medium sweet potatoes)
1/3-1/2 cup maple syrup (or honey)
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1 teaspoon vanilla
1/3 cup all-purpose flour (or gluten-free oat flour)
1/3 cup coconut sugar, sucanat, or white sugar

Preheat the oven to 350 degrees.

Mix the coconut flakes with a pinch of the salt, 1 ½ tablespoon of the oil or butter, and a pinch of cinnamon. Set aside.

Mix the sweet potatoes with the rest of the salt, the lower amount of honey or maple syrup, the spices, vanilla, and 4 tablespoons of the coconut oil or butter. Add more sweetener and/or thin out with a tablespoon or two of water if desired. Spread the mixture into a deep dish pie plate or 8×8” pan.

Mix together the flour and coconut sugar or sucanat. Evenly sprinkle half of it over the sweet potatoes. Drizzle on half of the remaining coconut oil. Repeat with the rest of the flour mixture and butter or oil.

Top casserole with the prepared coconut topping.

Bake at 350 for 30 minutes. Until the coconut topping is crispy and golden.

It is best served cold, or room temperature, so that there is greater contrast in texture between the topping and sweet potatoes. Enjoy!

Happy Thanksgiving Blessings,

Debra at Sweet Kisses and Dirty Dishes

 Debra Worth is first and foremost a daughter of the king of kings. She lives in mid-Missouri with her husband of five years and three young children. Debra has a passion for cooking healthy foods and thus has written Much Ado About Chicken and co-authored The Veggie Book. She blogs about all things mom, with a special emphasis on natural living, at her blog Sweet Kisses and Dirty Dishes. You can also follow her on Facebook and Instagram.