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!
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.