Scrub and rinse the sweet potatoes. Slice them in about 1 inch slices, this will make them softer quicker as they cook. Place them in a large pot with water and boil them until they are soft.
Preheat oven too 350 F.
Remove from heat and rinse potatoes with cold water. Carefully peel the sweet potatoes under cold water. Move them to a large bowl and mash them with a potato masher. Add 1/3 cup coconut sugar, 1/2 cup softened butter, 2 eggs, 1 tsp vanilla, 1/2 tsp cinnamon and 1/4 tsp salt. Mix the ingredients and place the sweet potato mixture in a greased baking dish.
In a mixing bowl, combine 1 cup coconut sugar, 3 Tbsp butter, 1/2 cup almond flour, 1/2 cup gluten free oats, 1 cup chopped pecans, 1/2 tsp cinnamon.
Using your hands blend topping ingredients until well blended and crumbly. Spread topping mixture over sweet potato casserole. If you wish, you can also add some coarsely chopped pecans on top. It's optional and just makes the pecan topping more crumbly.
Bake at 350 F for about 35 - 40 minutes.
If making this ahead, cover with foil and refrigerate until Thanksgiving day. Then before serving, uncover the casserole and place in the oven before turning on the oven. Warm up the casserole in the oven for about 10 minutes at 300 F, or until casserole is warm.
*Topping is enough to cover sweet potato casserole made in a 9 " x 13 " baking dish. If using a taller and narrower baking dish, halve the ingredients for the topping.
Best Sweet Potato Casserole
Amount Per Serving (132 g)
Calories 419Calories from Fat 220
% Daily Value*
Saturated Fat 9.3g47%
Polyunsaturated Fat 15.1g
* Percent Daily Values are based on a 2000 calorie diet.