This paleo easy healthy sweet potato casserole with pecan topping is the best side dish for Thanksgiving! Vegan-friendly and gluten/grain/dairy/egg/sugar-free!

Easy Healthy Sweet Potato Casserole With Pecan Topping [Vegan, Grain-Free]

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Cooking Time



  • 1-pound sweet potatoes
  • 1-pound apples, of choice
  • 1/4 cup unsweetened apple sauce
  • 3 tablespoons vegan butter
  • 2 teaspoons vanilla extract
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground nutmeg
  • Pinch of pepper
  • 1/4 cup coconut flour
  • 1 cup raw pecans
  • 1/2 cup halved dates, tightly packed


  1. Peel the sweet potatoes and apples, and remove the cores from the apples. Chop them all into large chunks and place into a large pot. Cover with about 1-inch of water, adding a pinch of salt.
  2. Bring to a boil on medium/high-heat and cook until very soft and tender, about 30-35 minutes. Once cooked, drain well and place into a large bowl. Additionally, heat your oven to 350°F and rub a casserole dish with vegan butter.
  3. Add all the ingredients, except for the coconut flour, raw pecans, dates, and one tablespoon of the vegan butter, into the bowl and mash until well combined but leaving a little bit of the apple chunky for texture.
  4. Finally, stir in the coconut flour. Spread into the prepared casserole dish.
  5. In a small food processor (mine is 3 cups) combine the pecans and dates, pulsing until broken down and crumbly.
  6. Pour the mixture into a small bowl and mix together with the remaining butter.
  7. Sprinkle the date/pecan mixture evenly over top of the casserole. Bake until the casserole feels set, about 45 mins-1 hour, depending on the size of your casserole dish.
  8. Turn your oven to high-broil and broil for an additional 5-10 minutes, until the dates are crispy.
  9. Let stand for 5-10 minutes and DEVOUR!

Nutritional Information

Per Serving: Calories: 277 | Carbs: 33 g | Fat: 16.2 g | Protein: 3 g | Sodium: 328 mg | Sugar: 18.5 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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