Paleo Sweet Potato Casserole
Paleo Sweet Potato Casserole is not only a healthy side dish, but a delicious dessert with a streusel topping that is to die for!
I don’t know about you, but we are in full swing with the holidays over here! Some recipes just scream Christmas and Thanksgiving and I feel like sweet potato casserole is one of those!
Another reason I love this simple paleo casserole is that it’s a good way to use up sweet potatoes if you have extra ones laying around. It also makes a lot, so don’t worry there will be enough for your whole crowd without making more than one batch!
Ingredients for Paleo Sweet Potato Casserole
Large Sweet potatoes
almond milk – be sure to grab the unsweetened kind
Coconut oil
Maple syrup
Vanilla extract
Sea salt
Streusel Topping
Pecans – you will want these to be chopped. Also, don’t measure them out until they are chopped to get the most accurate amount.
Coconut sugar
Coconut oil
cinnamon
Nutmeg
How to Make Sweet Potato Casserole That Is Paleo Friendly
Bring a large pot of water to a boil and preheat the oven to 400 degrees.
Boil the sweet potatoes (that are cubed and peeled) until they are tender. This shouldn’t take more than about 12 minutes. Once they are done, drain them and return them back to pot and turn the heat off.
Pour in the milk, oil, maple syrup, vanilla, and salt then mix together using an electric mixer, immersion blenders, food processor, or mashing by hand.
Once the mixture is smooth, transfer it to a baking dish.
For the topping, chop the pecans in a food processor or use a knife for larger pieces. Add the pecans to a small mixing bowl, followed by the sugar, oil, and spices. Stir together well.
Sprinkle the topping over the mashed sweet potatoes in the baking dish.
Bake for 15 minutes or until the top is bubbly.
Can You Make Sweet Potato Casserole Ahead of Time?
Yes! If you are going to make the casserole a day or so in advance, wait to add the topping and bake until you are getting ready to serve.
If you are making it ahead on the day you are going to serve the casserole, follow all of the instructions, then reheat just before it’s time to eat!
Making the Sweet Potatoes in the Instant Pot
If you are running short on stove top space, you know that happens when it’s time for a holiday feast, you can make the potatoes in the Instant Pot.
Rather than boiling then, add a cup of water to the inner pot and place the peeled (cut them into large chunks to allow them to cook faster) sweet potatoes on the trivet.
Turn the valve to the sealing position and cook them on high pressure for about 15 minutes. Once they are finished, manually release the pressure, then transfer them to mash.
Sweet potatoes are so delicious and can be used in many different ways, so don’t forget to add these to your diet year round!
Once you are done and just before you serve this amazing casserole, if you wouldn’t mind I would love it if you tagged me on Instagram so I can see what you think!
More Paleo Recipes You May Enjoy:
- Paleo Pecan Pie Bars
- Paleo Cookie Bars
- Paleo Pumpkin Bread (Gluten Free, Dairy Free, Grain Free, Oil-free)
- Paleo Butternut Squash Soup
- Healthy High-Protein Egg Bake Casserole with Ham, Feta, Spinach and Sun-dried Tomatoes
Paleo Sweet Potato Casserole
Ingredients
- 3 Large Sweet potatoes peeled and cubed
- 1/2 cup almond milk unsweetened
- 3 tablespoons Coconut oil
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 1 teaspoon Sea salt
STREUSEL TOPPING
- 1/2 cup chopped Pecans measured when chopped
- 1/4 cup Coconut sugar
- 1 tablespoon Coconut oil
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
Instructions
- Preheat the oven to 400° F. Bring a large pot of water to a boil.
- Boil the sweet potatoes until tender, about 10-12 minutes. Drain and return to the pot with the heat OFF.
- Pour in the remaining ingredients for the mash and blend with an immersion blender. (You can also transfer to a mixer, blender, or food processor, or simply mash by hand). Place in an 8×8 or 2-quart baking dish.
- For the streusel, pulse the pecans a few times in a food processor or roughly chop with a sharp knife. Mix with the coconut sugar, coconut oil, cinnamon, and nutmeg and sprinkle over the sweet potatoes.
- Bake for 10-15 minutes, until the top is bubbly.
