Sweet Potato Casserole with Walnut Topping

Carrot cake isn’t the only way to serve vegetables as a dessert!

Serves: 10Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Medium

Serves: 10


  • 3 large sweet potatoes, peeled and cubed
  • 1 1⁄2 cups vanilla almond milk
  • 2 eggs
  • 1 tsp. pure vanilla extract
  • 1 tsp. cinnamon
  • 1 tsp. cloves
  • 1⁄2 cup Sucanat, divided
  • 1 tsp. ginger
  • 2 cups crushed walnuts
  • 1⁄2 cup coconut oil


  • In a large pot over medium heat, boil sweet potato cubes until soft. Prepare a 9-by-13-inch baking dish with olive oil spray, and preheat oven to 400°F.
  • Drain the sweet potatoes, and mash completely. Add almond milk, eggs, vanilla, cinnamon, cloves, 1⁄4 cup Sucanat, and ginger, and blend well. Pour the sweet potato mixture into the prepared baking dish.
  • In a small bowl, combine the walnuts, remaining 1⁄4 cup Sucanat, and coconut oil and blend well. Sprinkle the walnut mixture over the sweet potato, and bake for 35 to 45 minutes, or until the top is golden brown.