Sweet Potato Casserole

by Deliciously Organic on November 23, 2009

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

Sweet Potato Casserole

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.

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{ 13 comments… read them below or add one }

Marisa RECHENBERG November 23, 2009 at 3:54 pm

Sounds interesting! I just wonder if you need rapadura with the sweet potatoes, especially if you have both rapadura and syrup with the pecan pies?Love your recipes :)


Deliciously Organic November 23, 2009 at 4:59 pm

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. :)


Keep Your Diet Real November 24, 2009 at 2:52 pm

Beautiful post. It is amazing how blessed we are and how easily we (at least I) take these things for granted. Your website is terrific and I love that you use all sorts of interesting and healthful ingredients! Happy Thanksgiving!


Lolli November 28, 2009 at 2:59 pm

Stopping by from the SITS roll call. This recipe looks divine!


Shell November 29, 2009 at 3:10 pm

I love sweet potato casserole! There was none this year- b/c I didn't host. :(


Samantha November 16, 2011 at 2:27 pm

Hi…how do we make this wheat free? It sounds amazing!


marian November 22, 2011 at 7:23 pm

Can you make this with coconut milk or almond milk? Also, any substitute for the wheat pastry flour so it would be grain free?


Casey Haist December 20, 2011 at 10:51 am

How much rapadura? what is that? I see you have in the directions to add it, but the ingredient list doens’t have rapadura in it or the ammount to put in.


Deliciously Organic December 20, 2011 at 10:58 am

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!


Eryn September 23, 2012 at 2:50 pm

im doing this for a school project. I am wondering if by any chance you would have the nutrition facts for the recipe


Deliciously Organic September 24, 2012 at 8:04 am

Sorry, but I don’t have the nutritional information for this dish.


karen November 30, 2013 at 3:24 pm

Hello Carrie, I made these for the second year in a row, these are the BEST sweet potatoes! Everyone loved them. Thanks for the recipe, I’ve labeled it in my book for next year, too!


healthkeyhub.com November 29, 2014 at 6:37 am

This was absolutely delicious! Turned out perfectly and everyone wants the recipe!! Thank you for helping create these healthy, organic goodies!! I’ll be trying more recipes!


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