Sweet Potato Casserole

I know, I know, America has made a lot of mistakes on the food front. Did I say a lot? I meant to say a shit-tonne. They gave us cheese in a can people. WTF?
But this here smooth, creamy, nutty dish of deliciousness is definitely not a food faux-pas. It should be shared with the world and not just kept as a Thanksgiving table secret.
(I may point out that sometimes they add marshmallows to it, which is just wrong on so many levels. I’m guessing the monsters who do this are the same people buying cheese in a can…)



Preheat oven to 200 degrees Celsius.

Place the sweet potatoes on a lined tray and bake for an hour or so until tender (test if a skewer goes through centre easily). Don’t stress if the skin is getting black and blistered.

When cool enou go to handle, peel away the skins and whizz the cooked flesh in the food processor along with the other mash ingredients until smooth. Pour into a baking dish.

In a small pan, heat the coconut oil then add all the other ingredients, stirring until everything is well coated.

Spoon the nut mixture over the mash, then heat in a low oven until warmed through.

Serves 6 as a side dish

TIP: Having a dinner party? Cook the sweet potatoes the day before to save time and free up your oven. You can also wrap the sweet potatoes individually in foil and bake in your slow cooker for 4 hours on high or 8 hours on low. You could also fry off some diced bacon and sprinkle that on top too. Bacon makes everything awesome.


For the mash

  • 1 teaspoon cinnamon
  • 1/4 cup coconut cream
  • 3 large sweet potatoes (making approximately 5 cups puree)
  • Pinch sea salt

For the topping

  • 1 tablespoon coconut oil
  • 1/2 cup pecans, roughly chopped
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • Pinch sea salt
  • 2 tablespoons maple syrup