• Nate Johnson

Sweet Potato Casserole

Hack your holiday meals by creating healthier alternatives to traditional holiday dishes. Check out our overhaul of this holiday favorite!


4-5 large sweet potatoes

¼ c vanilla almond or coconut milk

1 c chopped pecans

1 c almonds (sliced or whole)

1 ½ Tbsp grass-fed butter

1 Tbsp. 100% pure maple syrup

1.5 tsp ground cinnamon

½ tsp ground nutmeg

pinch of sea salt


  1. Bake sweet potatoes on 350 until soft (approx. 60 minutes), remove skins, place potatoes in a large mixing bowl

  2. Mash with a potato masher or fork

  3. Add almond or coconut milk and spices to potatoes and stir well

  4. Spread evenly into a greased baking dish


  1. Toast nuts in a pan on medium-high heat until lightly browned, stir occasionally (approx. 5 min.)

  2. Pulse almonds in a food processor until they become a fine powder (careful not to make almond butter!)

  3. Add processed almonds to the chopped pecans and mix in the grass-fed butter and maple syrup until it becomes a crumbly mixture.

  4. Add topping to sweet potatoes and bake on 375 for an additional 15-20 minutes

Nutrition Facts

(6 servings)

Calories: 284

Fats: 14g

Carbs: 35g

Protein: 6g