Sweet Potato Casserole with Candied Pecan Topping

Wednesday Nov 21 | BY |
| Comments (3)

Here’s a recipe I hope all will enjoy! It certainly seems fitting for this time of year.

This sweet potato casserole is sure to please! It’s sweet and creamy with just the slightest hint of heat from the ginger …ah, simply delicious!

Serves: 8

Casserole Ingredients

4 large sweet potatoes
2 cups coconut cream (add more or less for desired thickness)
1 cup coconut nectar (or favorite sweetener)
2½ tablespoon lemon juice
1 teaspoon vanilla power
2 teaspoons pumpkin pie spice
½ teaspoon ground ginger
1/8 teaspoon pepper, or to taste
1 teaspoon Himalayan pink salt

Topping Ingredients

1 cup pecans or pieces, soaked 4 hours, drained, rinsed, dehydrated
1/2 cup maple syrup
1 teaspoon cinnamon
1/8 teaspoon nutmeg (or to taste)

Casserole Directions

Wash and peel sweet potatoes, cut into small cubes place into food processor. Add all ingredients listed in casserole—except use only 1 cup of coconut cream. Process mixture until smooth and creamy. Add more coconut cream as needed for perfect texture. Place sweet potato mixture into a glass baking dish (9 x13 works well if you’ll be dehydrating).

Topping Directions

Mix together syrup, cinnamon and nutmeg. Coat the walnuts with mixture. Place topping on top of casserole and serve. For a super yummy warm casserole, cover with parchment paper and dehydrate at 105 degrees until warm and crisp—approximately 4 hours.

Chef Tina Jo

Chef Tina Jo

Chef Tina Jo is a highly respected Gourmet Raw Vegan Chef, author, speaker, and animal activist known internationally for her humor and down-to-earth approach to raw veganism. Chef Tina Jo, along with her TV show “Splendor in the Raw,” was awarded Top 10 Best Show, Best Chef, and Best Website in the Best of Raw 2009 competition, as well asTop 6 Best Show, Best Chef, Sexiest and Funniest Woman in the 2010 competition. In 2011, her TV show was awarded Best Top 4. Chef Tina Jo has made it her life’s mission to bring super delicious, simple, fun, and affordable raw vegan food to the mainstream. Through her book series “Real Life Raw” iApps, DVDs, and coaching programs, Chef Tina Jo is teaching folks how easy and delicious healthy lifestyles can be. Tina Jo is bringing the fun and health of whole live foods back to the dinner table one plate at a time! For more information about Chef Tina Jo visit www.ChefTinaJo.com

A few words about Tina Jo’s Charities

Chef Tina Jo has a small ranch in Baja California where she grows her own organic veggies that feed her family along with several friends and neighbors!

Her other passion is animals. Along with her life partner, she’s created a haven for rescued animals, including dogs, cats, horses, goats, and even a mule! Her latest additions include a horse that was so mistreated that he was covered in sores and was 300 pounds underweight, a 7-week old chocolate Labrador retriever puppy that was born with a severe visual impairment, and an ancient deaf and blind mule that was turned out by her impoverished owner to fend for herself. A substantial percentage of the income generated by Chef Tina Jo goes toward rescuing and caring for her own growing flock as well as some of her favorite animal charities. In 2012, the Stephens family created www.TinaJosPromise.org a non-profit horse haven that provides a safe and loving home on the ranch to fourteen rescued horses and 32 other rescued animals now, living happily ever after.


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  1. Victoria says:

    is coconut cream – pureed young coconut meat and nectar the water? or are these something else?

  2. This looks fantastic! I usually make sweet potato casserole for the holidays, but I’ve never used coconut cream. Thanks for the idea. On a regular basis, we like to slice a sweet potato and roast it in coconut oil. Quick, easy, and the kids love it.

  3. mary K says:

    This sounds delicious ,
    the topping calls for walnuts but they are not listed in the ingredients> did I miss somethings. Did you mean pecans>

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