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Baking sheet filled with Sweet Potato Casserole Boats for Thanksgiving
5 from 7 votes

Sweet Potato Casserole Boats

An EASY approach to sweet potato casserole made with 1 pan! Twice-baked, halved sweet potatoes cook FAST and are topped with cinnamon, coconut sugar, and pecans!

Author: Minimalist Baker
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 (Boats)
Category: Side
Cuisine: Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

INGREDIENTS

  • 4 medium-large sweet potatoes or yams (skin on, organic when possible // we prefer garnet yams)
  • 1 Tbsp oil (avocado or other neutral oil with high smoke point)

TOPPING

  • 2 Tbsp dairy-free butter, divided (we prefer Miyokos // or sub organic dairy butter as needed)
  • ~3/4 tsp ground cinnamon, divided
  • 2-3 Tbsp coconut sugar, divided (or sub brown sugar, but it will no longer be refined sugar-free)
  • 1 cup raw pecans, roughly chopped or broken by hand, divided
  • 2-3 Tbsp maple syrup, divided
  • 1 cup mini marshmallows (optional)

Instructions

  1. Preheat oven to 375 degrees F (190 C).
  2. Slice sweet potatoes in half but leave the skin on. Rub both sides with oil and arrange cut-side down on a baking sheet lined with parchment paper (optional) for easier clean up.

  3. Use a fork to poke holes in the back sides of the potatoes to let steam escape. Then bake for 25-35 minutes or until all potatoes have some give when you press the tops (time will vary depending on size of potatoes) — you want them very tender so they mash easily.

  4. Once tender, remove from oven and let cool slightly (5 minutes). Then use a spatula to carefully flip over. Use a fork to lightly mash the insides of the sweet potatoes until they’re just slightly pressed down and the surface is flat (see photo/video).

  5. Swipe the top of each potato with a little dairy-free (or dairy) butter. Then shake a light dusting of cinnamon on each potato, followed by ~1 tsp coconut sugar, 2 Tbsp pecans, and a drizzle of maple syrup (focusing the syrup on the pecans) over all the sweet potato halves.

    NOTE: You could also add some mini marshmallows at this point if you're feeling sassy (but it will no longer be refined sugar-free).

  6. Return to oven for 8-10 minutes or until toppings appear slightly browned and toasty (watch pecans carefully so they don't burn). They should smell amazing!

  7. Remove from oven and serve immediately. These are amazing on their own, but would also pair well with almond (or other nut) butter, additional butter or maple syrup, or coconut whipped cream.
  8. Best when fresh. Store cooled leftovers covered in the fridge up to 2-3 days. Not freezer friendly once topped. Reheat in a 350 degree F (176 C) oven until hot.

  9. NOTE: You could also prep these up to the point of adding the toppings, then refrigerate the halved, partially cooked potatoes until ready to bake. Just bake longer — about 10-15 minutes — as they will be cold. Watch pecans to ensure they don’t burn.

Notes

*Nutrition information is a rough estimate calculated with the lesser amounts of coconut sugar and maple syrup.

Nutrition Per Serving (1 of 8 servings)