Creamy mashed sweet potatoes get their silky texture from coconut oil and coconut milk, with warm hints of cinnamon, nutmeg, and a touch of maple syrup for natural sweetness. The filling bakes until it's perfectly heated through, with edges just pulling away from the dish for that classic casserole finish. On top, a fluffy layer toasts under the broiler until it turns golden and irresistibly puffed, adding the perfect contrast to the smooth base below. Every bite delivers that nostalgic balance of creamy, spiced sweet potato and a light, caramelized topping. This dish is a wonderful centerpiece for a vegetarian holiday spread, easy to prep ahead and finish just before serving. It’s comfort food done right — rich, cozy, and satisfying without any animal products getting in the way of that classic flavor.
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Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with coconut oil.
Place the sweet potato chunks in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook until completely tender and a fork slides through without resistance, about 18–22 minutes. Drain well.
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