Sweet Potato Casserole

  • Yield 4-6 servings

As well as a dessert, this is a great side dish for “special-ish” occasions or an easy Sunday night no-fuss meal.

Sweet Potato Casserole


coconut oil or butter for greasing
3 cups sweet potato puree
3 tablespoons unsweetened almond milk
1 tablespoon brown rice syrup
1 teaspoon vanilla powder
pinch of salt
1/2 cup chopped pecans, preferably sprouted
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice


  1. Preheat the oven to 350˚F and lightly grease a small baking dish. Combine the sweet potato, almond milk, syrup, vanilla powder and salt and pour into the baking dish. Toss the remaining ingredients in a small bowl, then sprinkle evenly on top of the sweet potato mixture.
  2. Bake for 30 minutes. Serve immediately, with cream (whipped, if desired) if having for dessert.

Reprinted from I Quit Sugar. Copyright (c) 2014 by Sarah Wilson. Photographs copyright (c) 2014 by Marija Ivkovic. Published by Clarkson Potter, a division of Random House LLC.



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