Everyone’s got an angle on sweet potato casserole. Some recipes are boozy, or have lots of nuts. Others are decadent nut-encrusted desserts masquerading as side dishes. And you know, all those are really delicious. But there’s also something to be said for a good-for-you side dish that you can feel great about eating (and leave room for extra pie). It was with that in mind that I came up with my own take on sweet potato casserole: rich and creamy, but with maple, ginger, and coconut. Good enough that no one will guess it’s vegan, and healthy enough that second helpings can be enjoyed with gusto.