5 from 3 votes
Paleo Sweet Potato Casserole
This Paleo Sweet Potato Casserole has a smooth and creamy filling and crunch pecan topping. It is a healthy version of the Southern classic dish. This traditional Thanksgiving dish is great for any time of the year!
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
8
servings
Calories:
345 kcal
Course:
Side Dish, Dessert
Cuisine:
American
Ingredients
Sweet Potato Filling
- 2 cups sweet potato mashed
- ¼ cup butter or ghee or coconut oil, grass fed
- 3 tbsp coconut milk full fat
- 3 tbsp coconut sugar
- 1 egg
- 1 tsp cinnamon
- 1 ½ tsp vanilla extract
- ½ tsp nutmeg
Pecan Topping
- 1 cup pecan halves
- ⅓ cup coconut flakes unsweetened
- 2 tbsp pure maple syrup
- 2 tbsp coconut sugar
- ¼ cup butter or ghee or coconut oil, grass fed
- 1 tsp cinnamon
- ½ tsp nutmeg
- pinch salt sea salt
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Grease a 9 inch by 5 inch casserole dish with coconut oil spray. This can be made in an 8 inch by 8 inch pan as well.
- Make pecan topping by combining all ingredients in a mixing bowl. Use fork or fingers to combine, until mixture is crumbly. Store in fridge.
- To make the filling, combine all filling ingredients in a mixing bowl. Stir to combine.
- Spread sweet potato layer on bottom of greased dish.
- Remove topping from fridge. Sprinkle pecan topping on top of sweet potato layer.
- Bake for 20 to 25 minutes.
- Finally, remove from the oven and enjoy!
Cup of Yum
Notes
- See blog post above for ways to cook sweet potato before mashing.
- Use canned coconut milk. I love the brand Thai. It comes in the Asian aisle at most grocery stores. Shake can or stir before using.
- Use a 9 inch by 5 inch pan or an 8 inch by 8 inch pan.
- The pecan topping will be crumbly. Use a fork or your hands to make pecan topping.
- Bake until sweet potato layer is bubbly around the edges and the topping is golden but not burnt.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition Information
Calories
345kcal
(17%)
Carbohydrates
28g
(9%)
Protein
4g
(8%)
Fat
25g
(38%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
11g
(55%)
Trans Fat
1g
(50%)
Cholesterol
20mg
(7%)
Sodium
185mg
(8%)
Potassium
449mg
(10%)
Fiber
5g
(20%)
Sugar
14g
(28%)
Vitamin A
13999IU
(280%)
Vitamin C
14mg
(16%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 345
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 185mg | 8% |
| Potassium | 449mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 13999IU | 280% |
| Vitamin C | 14mg | 16% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.