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Sweet Potato Casserole (Grain-Free, Dairy-Free)

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Sweet, rich and easy to prepare, Sweet Potato Casserole (Grain-Free, Dairy-Free) is naturally grain-free, gluten-free, dairy-free, naturally sweetened and completely satisfying.
Servings 6 -8


For the Sweet Potatoes

  • 4 pounds sweet potatoes peeled and chopped into 1-inch pieces
  • 1 cup coconut milk from a can
  • ¼ cup apple cider
  • ¾ teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 2 teaspoons pure vanilla extract

For the Topping

  • ½ cup melted coconut oil plus more for greasing the pan
  • cup pure maple syrup
  • 2 cups unsweetened shredded coconut
  • 1 cup chopped pecans
  • 2 teaspoons cinnamon
  • ¼ teaspoon kosher salt


  • Heat the oven to 350F.
  • Place the sweet potatoes in a large pot. Fill the pot with water, so that the sweet potatoes are covered by at least several inches of water. Cover, bring to a boil, then reduce to simmer. Simmer, covered, until the potatoes are cooked through and tender when pierced with a knife (about 20-25 minutes).
  • Drain the potatoes, then place back into the pan. Add the coconut milk, apple cider, salt, cinnamon, and vanilla extract. Mash with a potato masher until smooth.
  • Add the mashed sweet potatoes to a greased 4-quart baking dish. Set aside.
  • Make the topping by mixing together the coconut oil, shredded coconut, maple syrup, pecans, cinnamon and salt in a medium bowl.
  • Sprinkle the topping over the sweet potatoes in an even layer. Cover with foil and bake for 20 minutes, then uncover and bake an additional 20-25 minutes or until the topping is lightly browned and the potatoes are bubbling around the edges.
  • Remove from the oven and allow to cool for 5-10 minutes. Serve warm or at room temperature.


Swap the pepitas (hulled pumpkin seeds) for pecans as a nut-free option.
If you're not a fan of coconut, use almond meal in its place.
For a slightly lighter, less sweet version, half the amount of topping called for in the recipe.