This Paleo Sweet Potato Casserole is made just like the classic version but without refined sugar. It’s also gluten-free, dairy-free, and way tastier than the original. It’s topped with a caramelized pecan topping, lightly scented with cinnamon and the creamy mashed potato layer that will keep you coming back for more.
Did you grow up eating sweet potato casserole on Thanksgiving Day? Tyler and I were talking about it the other day, and we both realized neither one of us ever had sweet potato casserole on the table growing up. In fact, I don’t think either one of us had even tried a sweet potato until we were adults.
When I did finally try sweet potato casserole it was the super sweet version covered in marshmallows. And I can tell you what, my relationship with sweet potato casserole started and ended with just 1 bite!
(Please ignore me if you grew up with this version and love it. I know so many people who absolutely love the marshmallow version!)
So of course there’s never been a sweet potato casserole recipe around here. Until this year of course because I discovered a whole new kind of casserole without any marshmallows!
Turns out that all along there’s been this other version with a crunchy caramelized pecan topping I’ve been missing out on. An ultra creamy sweet potato layer topped with caramelized pecans… well that’s the kind of sweet-savory combination I can get on board with.
Let’s Make this Paleo Sweet Potato Casserole recipe step by step
Step 1: The first thing we’re going to do is roast the sweet potatoes until they’re fork tender. This concentrates the flavor and creates the best-tasting filling.
Step 2: Next peel and mash the sweet potatoes. You can also do this in a food processor for an ultra-creamy filling.
Step 3: Stir the spices, coconut milk, and egg into the mashed potatoes and mix to thoroughly combine.
Step 4: Spread the sweet potato mixture evenly into a casserole dish or baking dish.
Step 5: Next stir together the pecan topping in a small bowl.
Step 6: Evenly spread the pecan topping over the sweet potato mixture and bake until done.
Ways to serve this
- Serve this healthy sweet potato casserole as part of my Paleo Thanksgiving Menu.
- This casserole also pairs well with ham for Christmas or Easter.
- We also enjoy pairing this casserole with my Easy Herb Roast Chicken, Pork Tenderloin, or Pork Sirloin Roast. To round out your menu add my Oven Roasted Broccoli, Sautéed Green Beans, or Apple Spinach Salad.
FAQ’s
The egg helps to bind the sweet potato layer of the casserole together. It also slightly changes the texture so it isn’t exactly like mashed sweet potatoes.
The key to a creamy sweet potato casserole is to roast the sweet potatoes and you won’t need to thicken it. If you boil the potatoes rather than roasting it often has a watery texture.
You can omit the egg and the sweet potato casserole will still be very good, it will just have a slightly different texture. Or you can also try any vegan egg option or a flax egg.
Storing leftovers
- To store – store leftovers in an airtight container in the fridge for 3 days.
- Make ahead – I like to make the sweet potato base and refrigerate 1-2 days before the holiday. Then I add the topping and bake it fresh. You’ll find more make-ahead tips below.
- Reheating – place the leftover casserole in the oven at 250ºF until warmed through. If your casserole dish is cold, it needs to come to room temperature for 2 hours to avoid cracking. Or you can transfer the leftovers to another dish. You can also reheat small portions in a non-stick skillet with a touch of water. Cover and cook over medium until the water evaporates and the casserole is reheated. Or you can microwave it.
- To freeze – freeze the cooled casserole or leftovers in an airtight container for up to 1 month. Defrost in the fridge overnight before reheating. The pecan topping will get soggy, so it will need to be heated at 250ºF until crunchy again, and a thermometer reads 165ºF.
What makes this sweet potato casserole different
- There’s no refined sugar, and only a bit of maple syrup in the topping. By reducing the sugar it’s easier to strike a balance between sweet and savory which makes this version so good.
- More flavor with the roasted sweet potatoes. All the versions I’ve ever seen boil the sweet potatoes, but roasting them concentrates the flavor perfectly.
- It’s a healthier option because there’s way less sweetener and it’s a natural sweetener as well. It also has a dairy-free option for those with dietary needs as well.
Make ahead tips
- You can make the mashed potato filling before, refrigerate it until you’re ready to top it with the pecans and bake.
- Or you can bake the sweet potatoes ahead of time for 1-2 days and refrigerate them. Then when you’re ready to serve the casserole, you’re already 1 hour ahead of the game!
- Or you can make the recipe right through the baking step. Then cool it to room temperature and refrigerate for up to 3 days, before rewarming it in the oven to crisp up the topping.
Tips & Tricks
- You can make the mashed potato filling before, refrigerate it until you’re ready to top it with the pecans and bake.
- Or you can make the recipe right through the baking step. Then cool it to room temperature and refrigerate for up to 3 days, before rewarming it in the oven to crisp up the topping.
- You can chop the pecans as finely (or not) as you’d like! Everyone I know has a different opinion on this, so go with what you know and love. Also, you can sub in some shredded coconut for some of the pecans if that’s the way you grew up eating this classic dish.
Dietary Options & Substitutions
- Vegan – to make this a vegan sweet potato casserole use a vegan egg substitute.
- Milk options – you don’t have to use coconut milk in this recipe, regular milk also works.
Thanksgiving Side Dish Recipe Inspiration
- Paleo Butternut Squash Stuffing
- Bacon Balsamic Brussels Sprouts
- Green Beans with Mushroom Sauce
- Best Mashed Potatoes
- Cranberry Orange Sauce
I really hope you enjoy this (grain-free) Paleo Sweet Potato Casserole recipe! If you do get a chance to make this recipe, I’d love to hear from you in the comments.
Paleo Sweet Potato Casserole
INGREDIENTS
- 2 sweet potatoes - 2 pounds
- 4 tbsp ghee - coconut oil, or butter, see notes
- 1/4 cup coconut milk from the can
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1 tsp vanilla extract
- 1 egg
Pecan Topping:
- 1 1/2 cup pecan - (unsalted, not roasted) roughly chopped
- 1/4 cup maple syrup
- 2 tbsp ghee - coconut oil, or butter, see notes
- 1/4 tsp sea salt
- 1 tsp ground cinnamon
INSTRUCTIONS
- Preheat the oven to 425ºF and thoroughly wash the sweet potatoes. Poke holes in the sweet potatoes with a knife and place them on a parchment-lined baking sheet.
- Bake until completely soft and starting to caramelize 1 hour. The timing will vary depending on the size of your sweet potatoes.
- Remove the sweet potatoes from the oven, and let them cool until you can peel them. After you've peeled the sweet potatoes, add them to a medium-sized bowl.
- Mash the sweet potatoes until no lumps remain. Add the ghee/coconut oil, coconut milk, sea salt, pepper, vanilla, and egg, and mash again until smooth.
- Lightly grease a 9" pie pan or 10" flan pan, (glass or ceramic works best). Spread the sweet potato filling evenly into the dish.
- In a small bowl, stir together the pecans, maple syrup, ghee/coconut oil, sea salt, and cinnamon. Spread the pecan mixture evenly over the top of the sweet potato mixture.
- Bake the sweet potato casserole at 350ºF until bubbling and caramelized about 30 minutes.
I had to re-read this multiple times to verify that it really was as easy as it sounded. yep! easy and SOOO delicious. I tasted the uncooked version and it was hard to stop. Just wait until all those flavors heat up and caramelize into gushy goodness! You don’t want to skip this recipe. So easy, and the best sweet potato version yet. thanks
I’m so glad you enjoyed it and it definitely makes my day that you found it easy to make!
This looks really good, and I’m eager to give it go this Thanksgiving.
I do have a question regarding your sweet potatoes. You are using the darker – orange – potato. Which potato did you use for the best flavor?
I’ve always used the lighter, more dense sweet potato, but your recipe looks yummy.
I’m not sure what variety you’re using? Are you talking about the sweet potato that’s a golden white color on the inside? These sweet potatoes are what my store carries so I don’t know their exact variety, but they have a orange/brown skin and a bright orange inner color. I feel like whatever you use should be good, because by roasting them for this recipe it really concentrates the flavor. So with that in mind, I would use whatever sweet potato you like the taste of best! I hope this helps and be sure to let me know if you have any more questions!