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Natural Herbs

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  • Writer's pictureHolly

Sweet Potato Casserole

Thanksgiving is right around the corner, but you don't have to wait for the holidays to try this delicious recipe! This sweet potato casserole has a healthier doTERRA twist. The first recipe is a Sweet Potato Casserole with pecan topping and spiced with Cinnamon Bark oil. This side dish is sweet, creamy, and highlights some yummy fall flavors.

Sweet Potato Casserole

  • Ingredients

  • 4 cooked sweet potatoes, peeled

  • ¾ cup canned coconut milk

  • 1 tablespoon coconut oil

  • ¼ cup pure maple syrup

  • ½ teaspoon ground nutmeg

  • ½ orange, juiced

  • Salt and pepper to taste

  • 4 drops Cinnamon Bark oil Pecan topping

  • 1½ cups chopped pecans

  • 1 tablespoon melted coconut oil

  • 1 tablespoon maple syrup

  • 2 drops Cinnamon Bark oil 

Instructions Preheat oven to 350 degrees

  1. Place cooked sweet potatoes, coconut milk, coconut oil, maple syrup, nutmeg, orange juice, and Cinnamon Bark oil into a large bowl.

  2. With a hand mixer, blend until everything is combined. If desired, you can add more maple syrup or Cinnamon Bark oil.

  3. Spread into an oven-safe dish and set aside.

  4. Combine all topping ingredients until pecans are well coated. Sprinkle on top of sweet potatoes.

  5. Bake in oven at 350° F for 50–60 minutes, or until pecans have slightly browned. Serve warm.

Tip: For more sweetness, drizzle maple syrup on top.

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