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Close up square photo of baked sweet potato casserole with pecans.
4.56 from 9 votes

Sweet Potato Casserole with Pecans

Chunky Sweet Potato Casserole is a wonderful way to celebrate a great side dish.
Course Side Dish
Cuisine Casserole
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 Servings
Calories 380kcal
Author Ginny McMeans


  • 3 pounds sweet potatoes
  • ½ cup coconut sugar - organic
  • 2 tablespoons chickpea flour (you can use almond flour too)
  • 1 ½ teaspoons ground cinnamon
  • 4 tablespoons dairy free butter
  • ¼ cup raisins
  • ½ cup pecans - coarsely chopped


  • Preheat oven to 350 degrees.
  • Lightly grease an 8x10 casserole dish.
  • Peel the sweet potatoes and cut into bite-sized chunks. Set aside.
  • Place the chunks into the prepared casserole dish - in one layer.
  • In a small food processor add coconut sugar, chickpea flour, cinnamon, and dairy free butter.  Mix until well combined.
  • Dump in a large bowl and mix in the raisins, pecans and sweet potatoes.
  • Pour into the prepared casserole.
  • Bake at 350 degrees for 50 minutes.


You can keep the unbaked casserole, covered in the refrigerator for up to 3 days.


Serving: 1Serving | Calories: 380kcal | Carbohydrates: 65g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 215mg | Potassium: 869mg | Fiber: 9g | Sugar: 19g | Vitamin A: 32176IU | Vitamin C: 6mg | Calcium: 81mg | Iron: 2mg