YAY! Thanksgiving is one of my favourite holidays! I love every aspect of the dinner, but in particular…I love the sweet potato casserole.

Sweet potatoes are my “super food“. I highly recommend them as a “high performance” food: meaning that they give you endless energy and are jam packed with nutrients, more so than regular potatoes. Although I think that potatoes have been treated unfairly over the past decade, they are still  loaded with nutrients and a source of long lasting energy. (Also a complex carbohydrate.)

So what is so great about sweet potatoes? Other than the obvious: being delicious, they are one the the highest foods in beta carotene and Vitamin A which are incredibly important for our skin as well as very powerful antioxidants. Sweet potatoes also include B-Vitamins which help us to deal with stress as discussed in my last blog.

I had to put a little healthy twist on the classic sweet potato casserole… I hope you enjoy:)

RECIPE: Sweet Potato Casserole

  • 4 large sweet potatoes
  • 1/2 cup almond milk
  • 1 tbsp. coconut oil
  • 1 tbsp. maple syrup
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 cup fresh squeezed orange juice


  • 3/4 cup mixed walnuts and pecans (or just 1 of these)
  • 1 tsp. cinnamon
  • 1- 2 tbsp. maple syrup
  • 1 tbsp. melted coconut oil

1. Preheat oven to 350  F.

2. Cook the sweet potatoes. Bring a large pot of water to boil. Peel and cut the sweet potatoes into cubes. Add cubes to the boiling water and cook until fork tender (about 8-10 minutes). Then drain.

3. Put Sweet potatoes back into pot and add the rest of the ingredients (excluding topping ingredients). Using a hand mixer, mix all ingredients (you may want to add more milk or spices).

4. In a separate bowl add the topping ingredients until coated.

5. Grease an oven dish with coconut oil and then add sweet potato mix and top with nut mix.

6. Bake until the topping is browned (about 15 minutes).


– Sylvie (OG Lifestyles)


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