Guiltless Sweet Potato Casserole

Not unlike many of you I’m sure, childhood memories of sweet potato casserole involve loads of brown sugar, marshmallows, canned sweet potatoes, and butter. I think of that now and wonder how we never had a heart attack as youngsters.

Sweet potatoes are well, sweet, so there really is no need to over dress them with a sweetener of any kind. That said, this recipe does call for pitted dates, which add texture and a “candied” crust, but using them is completely optional. Oh, and the touch of fresh thyme adds a lovely savory hint!


2 pounds sweet potatoes, peeled, and cut into large cubes

2 tablespoons almond milk

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon allspice

1 tablespoon fresh thyme leaves, finely chopped

1/4 teaspoon ground ginger

1/4 cup pitted medjool dates, finely chopped

2 tablespoons coconut oil, melted

3 tablespoons shredded and unsweetened coconut

1/4 cup pecans, chopped


1. Preheat oven to 400°.

2. Bring a large pot of water to a boil over high heat. Add potatoes, reduce heat to medium, and cook until tender, about 10 minutes. Drain and return potatoes to the pot.

3. Using a hand mixer, whip sweet potatoes with almond milk, vanilla, cinnamon, nutmeg, allspice, thyme, and ginger.

4. In a mixing bowl, combine dates, coconut oil, shredded coconut, and pecans. Stir to combine.

5. Lightly grease a 9 x 11 casserole dish with coconut oil and spoon in sweet potatoes. Top evenly with date and coconut blend. Bake for 15 minutes.