Sweet Potato Casserole

Sweet Potato Casserole
  • Yield: 4-6 servings


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