I don’t need an excuse to eat more sweet potatoes… but if I did, Thanksgiving would be a good one. Sweet potato casserole is an American Thanksgiving tradition. And the good news is that this is the easiest Thanksgiving dish to prepare of all time. Beyond just making some room in the oven, there’s not much else to it.
I grew up eating sweet potato casserole with so much sugar in it, it was basically sweet potato pie. Sweet potatoes are already sweet (hence the name, people), so you don’t have to sweeten it too much. I sweetened this casserole with just one tablespoon of maple syrup. (this is optional for you Whole-30’ers).
Friendly Diets: gluten free, dairy free, paleo, vegan
Prep Time: 10 Minutes | Bake Time 1 hour 30 minutes | Total Time: 1 hour 30 minutes
**fits in 18 liter pan
- 4 medium to large sweet potatoes
- 1 cup crushed walnuts (you can just crush them in your hand)
- ¼ cup cup almond or coconut milk
- 1 tbsp cacao powder
- 1 tsp vanilla extract
- 1 tbsp maple syrup (optional)
- 1 tbsp cinnamon
- ¼ tsp nutmeg
- Pinch of salt to taste
- Preheat oven to 350 degrees
- Line a baking sheet with parchment paper
- Place whole sweet potatoes on baking sheet
- Roast the sweet potatoes for an hour or until soft
- Once the sweet potatoes are soft, let cool for about 10 minutes
- Cut the sweet potatoes in half and use a spoon to scoop the sweet potato’s insides into a bowl, and discarding the skin. The skin should be pretty easy to peel off.
- Mash the potatoes in the bowl until soft
- Add the almond/coconut milk, maple syrup, and vanilla to the sweet potatoes, mix together
- Add cinnamon, cacao powder, salt, and nutmeg. Mix.
- Crush walnuts in hand and add them to the sweet potato mixtures
- Fold in the walnuts
- Transfer to casserole dish and spread until even
- Bake for 30 minutes