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!
Ingredients
Sweet Potato Filling
- 2 cups mashed sweet potato
- ¼ cup grass fed butter, or ghee or coconut oil
- 3 tbsp full fat coconut milk
- 3 tbsp coconut sugar
- 1 egg
- 1 tsp cinnamon
- 1 ½ tsp vanilla extract
- ½ tsp nutmeg
Pecan Topping
- 1 cup pecan halves
- ⅓ cup unsweetened coconut flakes
- 2 tbsp pure maple syrup
- 2 tbsp coconut sugar
- ¼ cup grass fed butter, or ghee or coconut oil
- 1 tsp cinnamon
- ½ tsp nutmeg
- pinch sea salt
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