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Sweet Potato Casserole

Sweet Potato Casserole with pecans
Sweet Potato Casserole with pecans

With Thanksgiving just around the corner, we thought we would share some delicious holiday recipes, but with 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, and creamy, and highlights some yummy fall flavors. 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

  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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