Sweet Potato Bake (Without the Marshmallows)

Sweet potato casserole is a Thanksgiving classic but the traditional version topped with marshmallows and loads of sugar often leaves you feeling heavy and bloated.

This Sweet Potato Bake (without the marshmallows) is a lighter, naturally sweetened alternative. With warm spices, coconut oil, and crunchy pecans, it’s just as cozy and delicious while keeping your gut and blood sugar happy.

Why This Recipe Works

• Gut-Friendly: Naturally sweet without added refined sugar.

• Nutrient-Dense: Sweet potatoes are packed with fiber, vitamin A, and antioxidants.

• Anti-Inflammatory Boost: Cinnamon and nutmeg help stabilize blood sugar and reduce inflammation.

• Holiday-Approved: Comforting and festive, but won’t leave you with a sugar crash.

Ingredients (Serves 6–8)

• 4 medium sweet potatoes, peeled and cubed

• 2 tbsp coconut oil or ghee (melted)

• 2 tbsp pure maple syrup or raw honey

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• ½ tsp sea salt

• ¼ cup chopped pecans or walnuts

Instructions

1. Preheat oven to 375°F (190°C).

2. Steam or boil sweet potatoes until fork-tender, about 12–15 minutes. Drain well.

3. Mash sweet potatoes in a large bowl until mostly smooth (leave some texture if you like).

4. Stir in coconut oil, maple syrup, cinnamon, nutmeg, and salt. Adjust sweetness to taste.

5. Transfer mixture to a greased 9x9-inch baking dish.

6. Sprinkle chopped pecans on top.

7. Bake for 20–25 minutes, until heated through and lightly golden on top.

8. Serve warm as a cozy Thanksgiving side dish.

Tips + Suggestions

• Pair with roasted turkey, chicken, or a vegetarian main dish.

• Add a drizzle of coconut cream for extra richness.

• Make ahead: prepare the dish up to a day in advance, refrigerate, and bake before serving.

Xo,

Dr Sheena