RECIPE: Healthy {But, Yummy} Sweet Potato Casserole {Vegan, Paleo, Gluten Free & Naturally Sweet

Oh you guys, do I have a treat for you today! Coming off of Thanksgiving I’m pretty sure I may have a naturally orange glow due to the mass amount of sweet potatoes I’ve consumed over the past few days.

No shame in my game though, I’m all for sweet potatoes, in any way shape or form!

You guys have probably had some pretty delicious versions of sweet potato casseroles but the one I have for you today, seriously stands up to the competition and in my opinion, wins hands down! Now, there’s no caramel, sweet and sticky marshmallows or even processed sugar in this recipe…And I’m telling you IT’S STILL THAT GOOD!! (I may or may not have even made 2 batches in the past two days!) And just in case you were wondering, I’m not just saying that because I made it. It really has the sweetest, most sweet potato-y flavor that will leave you going back for 2nds or even 3rds!

The very best part is that you most likely already have a majority of the ingredients in your kitchen cabinet! SCORE!

So, let’s get to the recipe already so you can get to baking this oh-so-sweet treat!

Here’s everything you’ll need:


5 organic sweet potatoes (about 2ish pounds) (*Organic is key here due to the bursting delicious flavor!)

1 cup unsweetened organic apple sauce (Organic if possible, again trust me the flavor is on point!)

1 pinch of ground nutmeg

2 tsp ground cinnamon + a little extra for a sprinkle on top at the end

1/2 tsp salt (or to taste)

3 tbsp coconut oil

1 cup pecans (chopped)

Total Cook Time: 1 hour 25 minutes

Total Prep Time: 20 minutes

Tools needed: Blender or food processor

Step 1: Preheat oven to 450 degrees. Wrap individual sweet potatoes in aluminum foil and bake in preheated oven until soft. This usually takes around 1 hour or so.

Step 2: Remove potatoes from oven and cut in half to cool.

Step 3: Reduce oven heat to 375 degrees.

Step 4: Peel sweet potatoes and add to blender or processor. Then add apple sauce. Blend until smooth.

Step 5: Add melted coconut oil, cinnamon, salt and nutmeg. Blend until combined.

Step 6: Transfer to square 9 inch baking dish. Smooth out evenly. This is where I added in a sprinkle of the cinnamon on top as well just for a little extra touch of deliciousness. Then sprinkle chopped pecans on top.

Step 7: Bake at 375 for 25-30 minutes until potatoes begin to brown or bubble at edge and pecans are lightly browned.

Step 8: Remove and let cool for about 10 minutes before serving. Enjoy!

I hope you’ll make this for one of your holiday sides because I KNOW you’ll love every bite! If you do, let me know how you like it! I’d like to hear your feedback!

Have a great rest of your day friends! I’ll talk to you soon!

As always, From Chelsea

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