This paleo sweet potato casserole is the perfect side dish for your Thanksgiving table or any meal during the holiday season! This recipe is also also dairy-free and gluten-free so if you are trying to make a delicious paleo side dish that meets your dietary needs while still delivering amazing flavor and the comfort of the traditional sweet potato casserole, look no further! If you are looking for some other Whole30 complaint and paleo friendly Thanksgiving recipe ideas, check out my Instant Pot Mashed Potatoes, Smashed Potatoes and Garlic Green Beans recipes!
Sweet Potato Casserole Ingredients
For this paleo sweet potato casserole, you will need the ingredients listed below. I have included some notes in case you need some different options.
Step by Step Instructions
STEP 1: To prepare this sweet potato casserole, you will start by placing the potatoes in a large pot and adding enough water to cover them by at least 2-3 inches.
STEP 2: Boil your potatoes until they are fork tender then drain and allow to cool
STEP 3: Once cooled, place the sweet potatoes in a large bowl before adding almond milk, coconut oil, maple syrup, sea salt, vanilla extract and mash until smooth.
STEP 4: Add the sweet potato mash to a prepared 9x9 baking dish and smooth the surface with a spatula
STEP 5: Create your pecan topping by combining pecans, coconut oil, maple syrup, cinnamon and sea salt in a medium sized bowl until pecans are well coated. Sprinkle the pecan topping over the sweet potato mash.
STEP 6: Next, cover the casserole dish with foil and bake for 20 minutes. Uncover and bake an additional 20-25 minutes before serving.
Variations and Modifications
Frequently Asked Questions
Yes! The beauty of this healthy paleo sweet potato casserole is that you can assemble the ingredients ahead of time. Simply make the sweet potato mash and place it in the baking dish before covering and refrigerating. You can prepare the pecan topping right before popping it in the oven. This would work great the night before Thanksgiving to ensure it's ready to go for your holiday meal.
No. This recipe includes maple syrup which is not Whole30 compliant. This recipe is paleo friendly, gluten-free and dairy-free (when using coconut oil in place of ghee)
Other Paleo Recipes You'll Love
Paleo Sweet Potato Casserole
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
This paleo sweet potato casserole is a healthy, gluten-free and dairy-free holiday side dish that will be a hit at your Thanksgiving table!
For the Sweet Potato Mash
- 2 pounds sweet potatoes, peeled and diced (about 3 medium sweet potatoes)
- ⅓ cup almond milk (or marshmallow nutpods creamer. See variation section for details)
- 2 large eggs
- 3 tablespoons melted coconut oil
- ¼ cup pure maple syrup
- 1 teaspoon sea salt
- 1 teaspoon pure vanilla extract
For the Pecan Topping
- 1 and a half cups chopped pecans
- 3 tablespoons pure maple syrup
- 2 tablespoons melted coconut oil
- ½ teaspoon cinnamon
- pinch of salt
- Preheat oven to 375 degrees
- Place cubed sweet potatoes in a large pot and add enough water to cover by at least 2-3 inches.
- Boil until the sweet potatoes are fork tender. Drain and let cool at least 10 minutes.
- Transfer the sweet potatoes to a large mixing bowl. Add almond milk, coconut oil, maple syrup, seat salt, vanilla extract and eggs and mash until smooth. Add the sweet potato mash to a 9x9 baking dish and smooth the surface with a spatula.
- Combine chopped pecans, maple syrup, coconut oil, cinnamon and salt in a medium bowl. Stir until the pecans are well coated and ingredients are evenly distributed.
- Sprinkle pecans over the sweet potato mash
- Cover with foil and bake for 20 minutes. Then uncover and bake for 20-25 more minutes
- This paleo sweet potato casserole can be prepared the day before. Make the sweet potato mash, cover and refrigerate and then prepare your pecan topping the next day before placing in the oven
- If sweet potato mixture is too thick, add more almond milk to reach desired consistency
- You can use ghee in place of coconut oil if you tolerate lactose.
- Serving Size: ⅛ of recipe
- Calories: 336
- Fat: 26.4
- Carbohydrates: 24.4
- Fiber: 3.8
- Protein: 4.6
Keywords: paleo, gluten-free, dairy-free
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