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Sweet Potato Casserole with Pecans

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Sweet Potatoes
4 large sweet potatoes, peeled and diced
½ cup canned coconut milk
¼ cup fresh orange juice
1 cup pecans
1 tablespoon coconut oil
1 tablespoon pure maple syrup
½ teaspoon cinnamon
½ teaspoon salt
½ teaspoon nutmeg
Pecan Topping
1 cup Planters® Pecans, chopped
1 tablespoon pure maple syrup
1 teaspoon coconut oil, melted
½ teaspoon cinnamon


For the Sweet Potatoes

  1. Heat oven to 350°F. Lightly coat a 2-quart oven safe baking dish with non-stick cooking spray.

  2. In large saucepan, combine sweet potatoes with enough water to cover by 2 inches. Bring to boil over medium-high heat. Boil 10 to 15 minutes, or until tender. Drain. Return sweet potatoes to saucepan.

  3. Add remaining sweet potato ingredients to potatoes in pan. Mash together with hand mixer until creamy. Transfer sweet potato mixture to prepared baking dish.

  4. Top sweet potatoes with pecan topping.

  5. Bake 15 to 20 minutes, or until warmed throughout and topping is browned.

For the Pecan Topping

  1. In small bowl, stir together Pecan Topping ingredients.