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Paleo sweet potato casserole in white dish
At a Glance:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Get the Recipe: Paleo Sweet Potato Casserole

This Paleo Sweet Potato Casserole has a smooth and creamy filling and crunch pecan topping. It is a healthy version of the Southern classic dish. This traditional Thanksgiving dish is great for any time of the year!
5 from 1 vote
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Ingredients

8 servings

Sweet Potato Filling

Pecan Topping

Instructions 

  • First, preheat oven to 350 degrees Fahrenheit. Grease a 9 inch by 5 inch casserole dish with coconut oil spray. This can be made in an 8 inch by 8 inch pan as well.
  • Make pecan topping by combining all ingredients in a mixing bowl. Use fork or fingers to combine, until mixture is crumbly. Store in fridge.
  • To make the filling, combine all filling ingredients in a mixing bowl. Stir to combine.
  • Spread sweet potato layer on bottom of greased dish.
  • Remove topping from fridge. Sprinkle pecan topping on top of sweet potato layer.
  • Bake for 20 to 25 minutes.
  • Finally, remove from the oven and enjoy!

Notes

  • See blog post above for ways to cook sweet potato before mashing.
  • Use canned coconut milk.  I love the brand Thai.  It comes in the Asian aisle at most grocery stores.  Shake can or stir before using.
  • Use a 9 inch by 5 inch pan or an 8 inch by 8 inch pan.
  • The pecan topping will be crumbly.  Use a fork or your hands to make pecan topping.
  • Bake until sweet potato layer is bubbly around the edges and the topping is golden but not burnt.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
Calories: 345kcal, Carbohydrates: 28g, Protein: 4g, Fat: 25g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 185mg, Potassium: 449mg, Fiber: 5g, Sugar: 14g, Vitamin A: 13999IU, Vitamin C: 14mg, Calcium: 56mg, Iron: 1mg
Author: Addison LaBonte
Course: Dessert, Side Dish
Cuisine: American