(GRAIN FREE, GLUTEN FREE, DAIRY FREE, PALEO)

My favorite Thanksgiving side has always been sweet potato casserole.  I love that it tastes similar to pumpkin pie but with a crumbly and crunchy topping.  This healthier version of a classic Thanksgiving side dish is warm, sweet, and hearty.  It would make the perfect addition to any holiday gathering.  It’s super easy to make and is always a big hit with my family!  I don’t limit this deliciousness to only holidays; in fact, I make this year round.  It’s one of my favorite “side dishes” but I also enjoy it for dessert.

This sweet potato casserole is incredibly easy to make.  We will make the crumble topping first and then store that in the fridge while the sweet potato layer comes together.  For the topping, it’s as simple and mixing the ingredients together.  Feel free to stir using a fork, pastry cutter or your hands.  I like to use my hands to ensure the topping is mixed together enough.  The topping should be almost uniform.  Set this aside in the fridge before making the filling.  For the sweet potato layer, add the mashed sweet potatoes and the remaining ingredients to a bowl and mix.  This should be a creamy and smooth texture.  For the sweet potatoes, you can either buy them pre-mashed (I love the frozen ones from Trader Joe’s) or you can roast then peel them yourself.  I roast mine in tin foil at 400 degrees Fahrenheit for about an hour.  Once the sweet potato layer is done, spread it into a greased baking pan.  Top this with your crumble topping.  This casserole only takes about 20-25 minutes to bake.  It’s done when the edges are bubbling.  Remove from oven and serve warm.

I have such fond memories of eating sweet potato casserole at Thanksgiving.  It’s always been one of my favorite dishes and now, I make it year round.  It goes with chicken, burgers (try it yourself!), and just about any occasion you can think of.  The smooth and creamy filling is balanced out perfectly by the crunchy crispy topping.  Add this to your next dinner and thank me later!

 

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Course: Dessert, Snack
Servings: 8

 

Ingredients:

Sweet Potato Layer:
2 cups mashed sweet potato
1/4 cup ghee (or grass fed butter)
3 TBL full fat coconut milk
3 TBL coconut sugar
1 egg
1 tsp cinnamon
1.5 tsp vanilla
1/2 tsp nutmeg

Pecan Topping:
1 cup pecans, slightly crushed
1/3 cup unsweetened coconut flakes
2 TBL honey
2 TBL coconut sugar
1/4 cup ghee (or grass fed butter)
1 tsp cinnamon
1/2 tsp nutmeg
Dash sea salt

Directions:

Preheat oven to 350 degrees Fahrenheit.  Grease an 9×5 inch dish with coconut oil.  Note: an 8×8 inch dish works as well.

Make the pecan topping by combining all ingredients in a mixing bowl. Stir to combine (until almost uniform) and then store in fridge while you’re making the filling.

Combine all ingredients for the sweet potato layer in a large bowl.  Mix to combine.

Spread sweet potato layer in bottom of greased dish.

Sprinkle crumble topping on top of sweet potato layer.

Bake for 20-25 minutes.  Mine was perfect at 24 minutes.

Enjoy!