Mel S.’s Sweet Potato Casserole

Give your Thanksgiving a wholesome twist with my homemade sweet potato casserole, made with dates and coconut sugar instead of the traditional marshmallows and refined sugars. This healthier take doesn’t sacrifice any flavor—it enhances the natural sweetness of the sweet potatoes while adding a touch of caramel-like richness from the dates and coconut sugar. The result is a delicious, nourishing dish that’s both comforting and better for you. Your guests will love this thoughtful, homemade alternative that feels indulgent but with a wholesome touch!

Ingredients:

4 cups cooked and mashed sweet potatoes

2 tablespoons grass-fed butter, melted

2 pasture-raised eggs, lightly beaten

1 teaspoon pure vanilla extract

½ teaspoon cinnamon

Pinch of sea salt

Pecan-Date Topping:

¼ cup grass-fed butter, melted

1 cup pecans, chopped

1 teaspoon pumpkin spice

½ cup medjool dates, finely chopped

2 tablespoons coconut sugar

Instructions:

Preheat the oven to 350 degrees F. Lightly grease a 9x9 dish with butter. Stir together the sweet potatoes, butter, eggs, vanilla extract, cinnamon and salt. In a small bowl, mix together all topping ingredients until everything is well combined and coated in the butter, sugar, and spices. Transfer the sweet potato mixture to the dish and spread the topping evenly over the surface. Bake for about 30 minutes.

Note: you can double or even triple the recipe if you’re feeding a large crowd! This recipe will serve 4-8 people.

Image provided by: 40 aprons