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
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 maple sugar or coconut sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons cinnamon
- 1/4 tsp sea salt
Pecan Layer:
- 1 1/2 cups pecans
- 1/2 cup coconut flakes unsweetened***
- 1/4 cup maple sugar or coconut sugar
- 1/4 cup coconut oil refined, or ghee, softened
- 1/2 teaspoon pure vanilla extract
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon sea salt
Instructions
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Preheat your oven to 350 degrees and grease a 1 1/2 qt. Casserole dish with coconut oil.
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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.
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Transfer mixture to prepared casserole dish and smooth the top.
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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.
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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.
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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.
***If you aren't a coconut fan, omit and use 1/2 more pecans
Nutrition
Shop Products and Ingredients:
Want More Classic Paleo Thanksgiving Recipes? Try One of These!
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
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Hi Michele.
My grandson has a nut allergy, what could I use to substitute for the pecans? Would sunflower seeds work? This recipe looks so delish!
Yes, you can use gluten free oats instead of pecans. It’s delish. However, you should add some salt because the pecans help to offset the sweetness of this dish.
This looks amazing! Would it make a big difference if I left the coconut flakes out of the topping? Thanks!
I have made this with oats and oat flour instead of the pecans and coconut flakes. It gives it the same type of crunch on the top.
Has anyone tried this an egg substitute? I’d love to try a vegan version. Sounds delish!
Thank you, Thank you!!! I’ll be making this for my Southern sweet potato casserole loving family this year for Thanksgiving! Your recipes are a godsend! <3
I also want to know if I can leave out the coconut flakes. Please respond soon!
Probably too late but I did leave them out…by accident and it’s still awesome
Can you make this without the egg? Or is there something you can sub in for the egg? I have a vegan coming to thanksgiving this year 🙂
This looks amazing! I am going to make this for my family this year for Thanksgiving. I’m going to prepare my sweet potatoes in my instant pot–I love that method, and the skins slip off really easily as well. Thanks for another great recipe!
Does the coconut oil have to be refined?
No, I use refined when I want to avoid a coconut flavor though.
Can’t wait to make this for Thanksgiving! Love that the nutrition info is included. What is the serving size?
Such a great recipe! I did reduce the cinnamon (1tsp) and did not include the coconut flakes (totally forgot) but still came out great. Not sure I could sway my grandmother but I’m worried I won’t get to eat a bunch even though I’m the only lactose/gluten intolerant person at thanksgiving 🙂
Hi I don’t have coconut flakes so can i sub it with 1/4 cup flour?