This sweet potato casserole is sweetened solely with maple syrup and seasoned with warm fall spices, so you already know it’s good! Served with fresh coconut whipped cream and candied pecans, this dessert definitely deserves a spot on your Thanksgiving menu.
4largesweet potatoesweighing approximately 4 pounds
1cupcoconut milk or coconut creamfor a richer flavor
For the pecans:
1teaspoonrefined coconut oil
For the toppings:
113.5-ouncecan of coconut cream*, chilled
Preheat the oven. Preheat the oven to 350°F and chill the bowl and whisk of a stand mixer in the fridge or freezer.
Mash the sweet potatoes. Pierce the potatoes all over with a sharp knife and place on a plate. Microwave on high heat until they are completely fork tender all the way through, about 20 to 25 minutes. Let the potatoes cool slightly, then slice open and scoop out the flesh into a large bowl, discarding the skins. Mash with a potato masher, being careful not to over-mash--alternatively, press through a ricer.
Mix and spread the casserole. Using a spatula, stir the coconut milk, maple syrup, eggs, vanilla, salt, and nutmeg into the sweet potato mash until smooth. Spread the mixture into a 13 by 9-inch baking dish. Bake until the top feels just slightly firm and is no longer sticky to the touch, about 35 minutes (or up to 45 depending on the size of your sweet potatoes). Remove from the oven and place on a wire rack to cool, about 30 minutes.
Toast the pecans. Spread the pecans onto a sheet tray lined with parchment paper. Add the coconut oil, maple syrup, cinnamon, and sea salt. Use your fingers to gather and coat the pecans then spread back out in a single layer. Bake at 350°F for about 10 minutes then allow to cool. Chop and set aside for garnish.
Make the whipped topping. Pour the chilled can of coconut cream into the chilled bowl of a stand mixer. Whip on high speed for a few minutes until the mixture begins to stiffen and turn to whipped cream. Chill the cream in the refrigerator. It will firm up even more as it sits in the refrigerator for the next few hours or overnight.
Chill and serve. Cover the sweet potato casserole and chill for at least 2 hours or up to overnight. To serve, spoon the whipped coconut cream over the top and spread gently with an offset spatula. Serve immediately with the candied pecans as garnish.