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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Perfect! This will be a regular for our holidays.
I love your recipes, I get the emails. Thank you so much for all the work you put into them. I cook my potatoes in an instant pot in 12 minutes and they come out great, the skin comes right off and they have just the right amount of moisture.
Absolutely delicious.Thankyou
Can you make this recipe without sugar? I don’t want to add it.
I first made this dish over the holidays last year and I’m now adding it to our Easter menu!
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This casserole is fantastic! I have a weak spot for sweet potatoes like this, and had been looking for a way to make it paleo. This is it. I actually made a few small changes to it, that anyone can do if they want. I added a TBS of maple syrup to the sweet potato filling, used walnuts instead of pecans (thats all I had) and then added 1TBS of maple syrup to the top, that way the nuts became candied in the oven and it WORKED! They were just perfect.
When reheating, what do I put the oven temperature at and for how long?