This Paleo Sweet Potato Casserole is made just like the classic version but without any 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 bottom will keeping you coming back for more.
Did you grow up eating sweet potato casserole during the holidays? 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 even tried a sweet potato until we were adults.
When I did finally try sweet potato casserole it was the super (sickly) sweet version covered in marshmallows. And I can tell you what, my relationship with sweet potato casserole started and ended with just the 1 bite! (Definitely no offence if you grew up with this version and love it. I know so many people who do 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 all along there’s been this other version with an addictive caramelized pecan topping I’ve been missing out on.
This casserole made me rethink some of this classics I’ve never been fond of. And it’s even inspired me to make the much requested recipe for pumpkin pie, (not been a huge fan) which is coming soon too.
So let’s dive right in and make this Paleo Sweet Potato Casserole!
The first thing we’re going to do is roast the sweet potatoes. This concentrates the flavor and creates the best tasting filling.
Then we’re going to peel the sweet potatoes and mash them.
The spices, coconut milk, and egg are added in next, and everything is mashed into creamy perfection.
From there you spread out the sweet potato mixture into a baking dish.
Then mix together the pecan topping…
… and evenly spread it over the top. From there it’s baked into caramelized goodness!
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 that makes this version so addictive.
- 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, and refrigerate this 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.
This casserole is so good, I’ll be making it as a side dish way more often than just holidays! I hope you get a chance to make this soon, and if you do, I hope you’ll leave me a comment/rating below.
I always love hearing from you here in the comments. And also over on Instagram where you can tag me at #getinspiredeveryday with your photos of what you make.Print
This holiday classic is good as a side dish to so many dinners, you’ll find yourself adding it to the menu often! It’s the perfect amount of sweet, and the creamy sweet potato filling pairs perfectly with the caramelized pecan topping.
2 sweet potatoes, 2 pounds
4 Tablespoons ghee, or coconut oil, see notes
1/4 cup coconut milk from the can
1/2 Teaspoon sea salt
1/4 Teaspoon ground black pepper
1 Teaspoon vanilla extract
1 1/2 cup pecan, (unsalted, not roasted) roughly chopped
1/4 cup maple syrup
2 Tablespoon ghee or coconut oil
1/4 Teaspoon sea salt
1 Teaspoon ground cinnamon
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.
Make Ahead Tips: You can bake the sweet potatoes ahead of time, then the day you’re ready to bake the casserole proceed with the step where you peel the roasted sweet potatoes. You can also make the filling ahead of time, then add the topping before baking.
If you can have dairy, I recommend browning 4 tablespoons of butter to use in place of the ghee or coconut oil. Browned butter makes for a super tasty variation you’ll definitely want to try.
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: Healthy Sweet Potato Casserole, Paleo Sweet Potato Casserole Recipe, Healthy Sweet Potato Casserole Recipe