Coconut Sweet Potato Casserole




Yield 6 servings


3 cups baked sweet potatoes (about 5 large sweet potatoes)

¼ cup keto maple syrup

2 organic eggs (for vegan use 2 tbsp ground flax with 6 tbsp water, whisk and allow to sit for 5 mins.)

½ cup organic unsweetened almond or coconut milk

1-1/2 tsp pure vanilla extract 

½ tsp pink salt


1 cup almond meal or flour 

2 tbsp coconut flour (other flours will work)

3 tbsp keto maple syrup

⅛ tsp pink salt 

3 tbsp coconut oil (melted) 

½ cup pecan halves, coarsely chopped


Step #1:  Preheat oven to 350F and prepare an 8X8 inch baking dish with cooking spray or coconut oil.

Step #2:  Combine all ingredients for the potatoes in a food processor and process until mixture is smooth. Pour mixture into baking dish.

Step #3:  Combine all ingredients for the topping (except pecans) in a medium bowl. Then, stir in pecans. Sprinkle over potatoes.

Step #4:  Bake for 20 mins and until golden brown.

To prepare potatoes:  

Bake the sweet potatoes for 45 mins at 400 F. Remove skins before making dish.  If using pre diced sweet potatoes bake at 400 F for 15-20 mins.

***Nutritional info does not include optional ingredients.***

***The nutrition info for this recipe is based on the linked ingredients above**

Courses Dinner

Nutrition Facts

Serving Size 6 servings

Amount Per Serving

Calories 421

% Daily Value

Total Fat 23 g


Total Carbohydrates 44 g


Dietary Fiber 6 g


Sugars 8 g

Protein 10 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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