The perfect side dish, made HEALTHY! 🥰 The Sweet Potato Casserole is a tradition for many on Thanksgiving... but it doesn't have to be filled with sugar and marshmallows to taste good! Try this clean version instead.


Sweet Potato Filling 

3 lb. of sweet potato

2 Tbsp. coconut sugar

1/4 tsp. salt 

1/2 tsp. cinnamon 

1/4 tsp. nutmeg

1 Tbsp. Vanilla Magic 


Oat Pecan Crumble

3/4 cup pecans

3/4 cup rolled oats, 1/2 cup blended into oat flour

3 Tbsp. maple syrup 

1/2 tsp. cinnamon 

1/2 tsp. salt 

2 Tbsp. coconut oil 


  1. Preheat the oven to 400 degrees F.
  2. Cut sweet potato in half lengthwise and place cut-side down on a baking tray. Bake for 35-45 minutes until very tender.
  3. Let them cool for 6-7 minutes on the tray, then remove the skins. The skins should peel off very quickly.
  4. While the sweet potatoes are baking, prepare the oat pecan topping—Blend 1/2 cup of the oats into fine oat flour. Add the rest of the topping ingredients and pulse to combine into a crumbly mixture.
  5. Transfer the cooked sweet potato to a bowl. Mash and stir in the rest of the filling ingredients.
  6. Spread the sweet potato into a baking dish.
  7. Sprinkle the oat pecan topping evenly overtop.
  8. Bake for 20-25 minutes until golden brown.
  9. Let cool for 5-10 minutes before serving.


For more recipes, nutrition tips and plant-based lifestyle hacks, check out our Ultimate Plant-Based Starter Kit (it’s free!).

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