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This Healthy Sweet Potato Casserole is a nod to the classic that we all love but made with better ingredients that won't leave you feeling sick and tired!
Preheat oven to 400F.
Scrub potatoes and poke with fork holes. Place on foil lined (or silpat) baking sheet and bake for 1 hour.
Once sweet potatoes are done cooking and soft to the touch, remove, cool a bit, peel and mash insides.
Reduce oven temperature to 350F.
Add palm sugar, sea salt, cinnamon, vanilla, non-dairy milk, beaten eggs and melted butter to mashed potato mixture.
Mix until well combined and transfer to an oven-safe baking dish.
Combine melted butter with almond meal and coconut sugar until well mixed.
Evenly pour over sweet potato mixture.
Place whole pecans on top of almond meal mixture in a pattern. I used an oval baking dish for the images shown here and began my pattern with an outside oval layer of pecans.
I then connected the outside layer with a straight center line and filled in each "half" with half circles.
Bake uncovered for 30 to 35 minutes until pecans are golden (but not burnt!).
Allow to cool for 5 to 10 minutes, serve and Enjoy!