Not all sweet potato casseroles are created equal. This delicious combination is full of flavor, simple to make and won’t leave with a taste of regret later. I wanted to try adding this dish to my meal prep this week but this casserole is great for a friendsgiving or family dinner. The hint of maple syrup compliments the walnut topping perfectly and the shredded coconut adds a whole new element to this sweet combination.

Get creative with this recipe and swap out walnuts for pecans or add some dried fruit to the mix. I know I could barely keep myself from eating this right away and I’m sure you’ll be anxiously awaiting your next bite of this yummy goodness.


Here’s what you need (4-6 servings total):
4 large sweet potatoes, peeled and roughly chopped
3 tbsp maple syrup
1 tsp vanilla extract
2 tsp cinnamon
Pinch of nutmeg
Salt, to taste
1 cup walnuts, chopped
1/2 cup unsweetened coconut flakes, chopped
2 tbsp coconut oil, melted
1 tbsp grass-fed, butter


Here’s what to do: 

Step 1: Peel the sweet potato.


Step 2: Bring hot water to a boil in a large saucepan. Add the sweet potatoes and cook for 15-25 minutes or until tender. 


Step 3: Preheat the oven to 350 degrees F. 

Step 4: Drain boiling sweet potatoes & mash them up in the same pot. Keep the burner on and add 2 tbsp maple syrup, vanilla, cinnamon, nutmeg and salt (add water if necessary). Mash until smooth. 

Step 5: In separate small pan, melt the 2 tbsp coconut oil and 1 tbsp grass-feed butter. In a small bowl, toss it with the walnuts, coconut flakes and 1 tbsp of maple syrup. 

Step 6: Place mashed sweet potatoes in a pan. 


Step 7: Cover in walnut mixture and bake for 18-20 minutes. 


Step 8: Serve hot or save for later. 



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