Description
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!
Ingredients
Scale
For the Sweet Potato Mash
- 2 pounds sweet potatoes, peeled and diced (about 3 medium sweet potatoes)
- 1/3 cup almond milk (or marshmallow nutpods creamer. See variation section for details)
- 2 large eggs
- 3 tablespoons melted coconut oil
- 1/4 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
- 1/2 teaspoon cinnamon
- pinch of salt
Instructions
- 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
- Serve!
Notes
- 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.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 336
- Fat: 26.4
- Carbohydrates: 24.4
- Fiber: 3.8
- Protein: 4.6
