Pecan Topped, Slightly-Sweet Sweet Potato Casserole
Recipe type: Casserole
Serves: 8
At Thanksgiving dinner, I like to take a little of this and a little of that. So even though I say this casserole serves 8, at the holidays, it will likely yield 10 servings. Depending on the number of guests at your table, you may want to double or triple the recipe. And if you prefer the flavor of butter to coconut oil, go ahead and make the swap.
  • 3 pounds sweet potatoes
  • 2 tablespoons melted virgin coconut oil, divided
  • 3 tablespoons orange juice
  • 2 tablespoons brown sugar, divided
  • 1 teaspoon orange zest
  • ½ teaspoon ground cinnamon, divided
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground ginger
  • ½ cup roughly chopped pecans
  1. Preheat the oven to 400°F. Place the sweet potatoes on a foil-lined baking sheet. Pierce each potato several times with the tip of a sharp knife. Brush the potatoes with 1 tablespoon of the coconut oil and sprinkle with a pinch of kosher salt.
  2. Bake until very tender, 45 minutes to an hour. Remove from the oven and reduce the heat to 350°F.
  3. When the potatoes are cool enough to handle, cut them in half, scoop the flesh into a bowl, and mash until smooth. (You will have about 4 cups.) Stir in the orange juice, 1 tablespoon of the brown sugar, orange zest, ¼ teaspoon of the cinnamon, salt, and ginger. Place in an 8 x 8-inch baking dish and smooth the top with a rubber spatula.
  4. To make the topping, place the remaining brown sugar, coconut oil, cinnamon, and the pecans in a bowl and stir to combine. Sprinkle the mixture over the sweet potatoes. Bake until the nuts are toasted and the casserole is heated through, about 30 minutes.
One serving provides 400% vitamin A and 35% vitamin C
Nutrition Information
Serving size: ½ cup Calories: 180 Fat: 8g Saturated fat: 3.5g Carbohydrates: 25g Sodium: 75mg Fiber: 4g Protein: 3g
Recipe by Lizs Healthy Table at