Pecan Sweet Potato Casserole- As Seen On Home Made Simple

January 22, 2018

Home Chef, Laila Ali teaches the Cole family how to make Pecan Sweet Potato Casserole on Home Made Simple on OWN!


This is just one of many recipes that can be found in Laila’s NEW cookbook Food For Life, which is available for pre-sale at Barnes and Noble!


Serves: 8-10

Prep Time: 15 minutes

Cook Time: 25 minutes

Difficulty: Easy

Ingredients for the filling:

3-4 large sweet potatoes
½ cup light coconut milk
½ cup maple syrup
¼ cup coconut oil, in liquid form
2 tsp vanilla extract
1 tsp cinnamon
1 tsp nutmeg
½ tsp fine sea salt
2 eggs


Ingredients for the topping:


1½ cup chopped pecans
1½ cup almond flour
½ cup brown sugar
½ tsp vanilla
¼ cup of butter
½ tsp sea salt



1. Peel and chop the sweet potatoes into large 2-inch chunks. Place chunks in a large saucepan and cover with cold water, bring to a boil and reduce to a simmer

2. Simmer 15-20 minutes until tender

3. Peel and chop the sweet potatoes, place in a large pot, cover with water

4. Bring to a boil, then reduce heat to medium and simmer until fork tender. About 15-20 minutes

5. Preheat oven to 350

6. In a bowl, combine the pecans, brown sugar, almond flour, vanilla and salt. Using a fork, cut in the butter. Using your hands or a fork, toss ingredients until the mixture has a sandy texture with pea-sized chunks. Set aside

7. Drain the sweet potatoes well. Transfer to a food processor and process well until smooth and creamy. (You may have to do this in batches) Transfer to a large mixing bowl

8. Add the coconut milk, coconut oil, maple syrup, vanilla extract, nutmeg, cinnamon and salt to the bowl. Whip to combine well. Add the egg and continue to whip until well blended and smooth and creamy

9. Grease a quart- sized casserole dish. Pour the sweet potatoes mixture into the dish. Top with the pecan mixture. Bake for 25-30 minutes uncovered, until the casserole is bubbling and the topping is golden brown


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