Paleo Sweet Potato Casserole {GF, DF}

This paleo sweet potato casserole has a creamy sweet potato layer topped with a toasty, sweet and crunchy topping!  It’s sweetened with organic coconut sugar, grain free, dairy free, and family approved for the holidays!

Growing up, we always made candied sweet potatoes for Thanksgiving, but never an actual sweet potato casserole. I’m definitely not one to discriminate when it comes to anything involving sweet potatoes, as you know!

So, I knew this year was the time to make a good, old fashioned PALEO version of the classic sweet potato casserole.

Also, you can always find my recipe for paleo candied sweet potatoes (with dates and pecans!) right here if that’s more your style (or you want to make both!)

This casserole is surprisingly easy to make and will satisfy the non-paleo crowd too without fail!  It’s sweet, this is true, but you can always cut down on the coconut sugar if your crowd is fine with more of a naturally sweet finish.

I began with oven baked potatoes because the skin slips off easily that way. Also, I’ve noticed baking makes the sweet, caramel flavor really stand out.

You can fine my baking method in the recipe box. That said, you can cook your sweet potatoes any way you wish, as long as they’re soft and mashable!  This recipe will also work well with canned sweet potato if you’re in a pinch.

The sweet potato layer is super simple and comes together in seconds once the sweet potatoes are mashed. For the topping, I went with tried and true simple and delicious ingredients.

Pecans, coconut, coconut sugar, vanilla, cinnamon, and coconut oil.  You can always replace the coconut oil with ghee if you prefer for extra buttery flavor.

I made a pretty substantial amount of topping for this sweet potato casserole and I LOVED the way it turned out.  After baking and cooling, the topping is all crispy like granola and just perfectly sweet and toasty!

The casserole has a few make-ahead options.  You can prepare it the night before, cover and refrigerate and then follow the baking instructions before serving.

Additionally, you can bake it and then store in the refrigerator, reheating (covered with foil) before serving.  The leftovers save well stored in the refrigerator, covered, for up to one week.

I hope you’re ready for Thanksgiving side dish heaven because it’s about to happen!  Let’s preheat the oven, grab and apron and make our Paleo Sweet Potato Casserole!

Paleo Sweet Potato Casserole {GF, DF}

Classic Paleo Sweet Potato Casserole

This paleo sweet potato casserole has a creamy sweet potato layer topped with a toasty, sweet and crunchy topping! It’s sweetened with organic coconut sugar, grain free, dairy free, and family approved for the holidays!

Author: Michele

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Course: Dessert, Side Dish

Cuisine: Paleo

Servings: 10

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Ingredients

Sweet Potato Layer:

• 2 1/2 cups sweet potatoes cooked and mashed (about 4 med) *see notes for my cooking method
• 1/3 cup ghee or refined coconut oil, melted
• 1/4 cup dairy free milk (I used full fat coconut)
• 1/4 cup organic coconut sugar or maple sugar
• 2 large egg
• 1 tsp pure vanilla extract
• 1 1/2 tsp cinnamon
• 1/4 tsp fine grain sea salt

Pecan Layer:

• 1 1/2 cups pecans
• 1/2 cup coconut flakes unsweetened
• 1/4 cup organic coconut sugar or maple sugar
• 1/4 cup coconut oil refined, or ghee, softened
• 1/2 tsp pure vanilla extract
• 1 1/2 tsp cinnamon
• 1/2 tsp fine grain sea salt

Instructions

1. Preheat your oven to 350 degrees and grease a 1 1/2 qt. Casserole dish with coconut oil.
2. mash your cooked sweet potatoes in a large bowl. Add the remaining ingredients for the sweet potato layer and use a whisk or electric mixer to blend until smooth.
3. Transfer mixture to prepared casserole dish and smooth the top.

4. For the pecan layer, you can use a food processor to make the chopping easier. Just place all ingredients in your processor and pulse until a crumbly mixture forms. Don’t over process or a nut butter will form!  Alternatively, you can chop the pecans by hand and mix all ingredients in a bowl.

5. Sprinkle all the pecan topping over the sweet potato mixture in the dish, and bake in the preheated oven for 30-35 minutes or until filling is bubbly (you won’t see it but you’ll hear it!) and the topping is toasty brown.
6. Allow to cool a bit before serving. Enjoy! Store leftovers covered in the refrigerator for up to 4 days.

Recipe Notes

*I baked my sweet potatoes in a 425 degree oven, skin on, for 1 hour until soft. The skins slip right off and the flavor is intensified this way.

**Cook time does not include the time needed to cook the sweet potatoes, since methods may vary.

Nutrition

Calories: 291kcal

Carbohydrates: 17g

Protein: 2g

Fat: 24g

Saturated Fat: 12g

Cholesterol: 16mg

Sodium: 219mg

Potassium: 210mg

Fiber: 3g

Sugar: 7g

Vitamin A: 4775IU

Vitamin C: 1.4mg

Calcium: 40mg

Iron: 0.9mg

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Want More Classic Paleo Thanksgiving Recipes?  Try One of These!

Paleo Candied Sweet Potatoes

Classic Paleo Pumpkin Pie with Crust Recipe

Sausage Cranberry Stuffed Acorn Squash

Butternut Sausage Stuffing with Apples and Cranberries

Pumpkin Bread Thanksgiving Stuffing 

Paleo “Cornbread” Holiday Stuffing

Simple Paleo Cranberry Sauce

Classic Paleo Apple Pie

Salted Caramel Pecan Pie

Maple Pecan Paleo Apple Crisp

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