Sweet Potato Casserole

Each year when Thanksgiving week comes I look back over the year and am always amazed at the blessings in my life. I have a wonderful husband who I love more than the day I married him, two adorable kids who bring laughter and joy into my life each day, a loving and supportive family, amazing friends who encourage me, and a place that I can call home.

I’m thankful I live in a free country, and for those who serve to keep us safe. To those of your who are without your loved ones this holiday season, I’ve my heart goes out to you.

Last of all, I am so thankful for all of you, my readers. I can’t tell you how encouraging it is to read your comments and have the opportunity to create new, healthy recipes for you.  Even though I have never met many of you, I feel we are becoming friends.

I hope this week you have a blessed time with your friends and family.

Sweet Potato Casserole

Serving Size: Serves 6-8

The sugary pecans and buttery sweet potatoes are such a divine combination. This is my Grandma's recipe that I've tweaked a bit to use only whole, organic ingredients. If you haven't found a sweet potato casserole recipe for Thanksgiving yet, this one is super simple to prepare and makes great leftovers.


  • 3 cups sweet potatoes, cooked and mashed

  • 1/2 cup organic whole cane sugar or sucanat

  • 2 large eggs, beaten

  • 1/2 cup unsalted butter, melted

  • 1/2 cup whole milk (you can substitute with coconut milk)

  • 1 1/2 teaspoons vanilla
  • Topping:

  • 1/2 cup whole cane sugar or sucanat

  • 1 tablespoon maple syrup

  • 1/3 cup whole wheat pastry flour
 *(for a grain free option substitute 1/4 cup almond flour and 2 teaspoons coconut flour)

  • 1/2 cup unsalted butter, melted

  • 1 cup pecans chopped


Preheat oven to 350 degrees. Mix together sweet potatoes, sucanat, eggs, butter, milk and vanilla in a large bowl. Pour into a 8x8 buttered dish. Mix together the topping ingredients in a medium bowl and sprinkle over the casserole. Bake for 35 minutes or until casserole is bubbly and topping is golden brown.

Posts may contain affiliate links. If you purchase a product through an affiliate link, your costs will be the same but Deliciously Organic will receive a small commission. This helps cover some of the costs for this site. We appreciate your support!

Like It? Share it!

Did you enjoy this post?

Sign up for FREE updates!

Receive my "Top 7 Tips to Reduce Inflammation" when you subscribe!


  1. I don't know if it's a question of need, but a question of want. haha… You could omit the rapadura if you want in the potatoes..it just won't be as sweet. I don't normally serve that much sugar at a meal, but on Thanksgiving it's all about indulgence…well, within certain limits. :)

    • Deliciously Organic

      I apologize for the error. I’ve changed the word (rapadura) to sucanat in the directions. (Rapadura is the old term for sucanat – they are one and the same.) Thanks for letting me know!


Leave a Comment

Your email address will not be published. Required fields are marked *