This paleo sweet potato casserole has a creamy sweet potato layer topped with a toasty, sweet and crunchy topping! It’s sweetened with organic coconut sugar, grain free, dairy free, and family approved for the holidays!
Growing up, we always made candied sweet potatoes for Thanksgiving, but never an actual sweet potato casserole. I’m definitely not one to discriminate when it comes to anything involving sweet potatoes, as you know!
So, I knew this year was the time to make a good, old fashioned PALEO version of the classic sweet potato casserole.
Also, you can always find my recipe for paleo candied sweet potatoes (with dates and pecans!) right here if that’s more your style (or you want to make both!)
This casserole is surprisingly easy to make and will satisfy the non-paleo crowd too without fail! It’s sweet, this is true, but you can always cut down on the coconut sugar if your crowd is fine with more of a naturally sweet finish.
I began with oven baked potatoes because the skin slips off easily that way. Also, I’ve noticed baking makes the sweet, caramel flavor really stand out.
You can fine my baking method in the recipe box. That said, you can cook your sweet potatoes any way you wish, as long as they’re soft and mashable! This recipe will also work well with canned sweet potato if you’re in a pinch.
The sweet potato layer is super simple and comes together in seconds once the sweet potatoes are mashed. For the topping, I went with tried and true simple and delicious ingredients.
Pecans, coconut, coconut sugar, vanilla, cinnamon, and coconut oil. You can always replace the coconut oil with ghee if you prefer for extra buttery flavor.
I made a pretty substantial amount of topping for this sweet potato casserole and I LOVED the way it turned out. After baking and cooling, the topping is all crispy like granola and just perfectly sweet and toasty!
The casserole has a few make-ahead options. You can prepare it the night before, cover and refrigerate and then follow the baking instructions before serving.
Additionally, you can bake it and then store in the refrigerator, reheating (covered with foil) before serving. The leftovers save well stored in the refrigerator, covered, for up to one week.
I hope you’re ready for Thanksgiving side dish heaven because it’s about to happen! Let’s preheat the oven, grab and apron and make our Paleo Sweet Potato Casserole!
Paleo Sweet Potato Casserole {GF, DF}
Classic Paleo Sweet Potato Casserole
Ingredients
Sweet Potato Layer:
- 2 1/2 cups sweet potatoes cooked and mashed (about 4 med) *see notes for my cooking method
- 1/3 cup ghee or refined coconut oil, melted
- 1/4 cup dairy free milk (I used full fat coconut)
- 1/4 cup organic coconut sugar or maple sugar
- 2 large egg
- 1 tsp pure vanilla extract
- 1 1/2 tsp cinnamon
- 1/4 tsp fine grain sea salt
Pecan Layer:
- 1 1/2 cups pecans
- 1/2 cup coconut flakes unsweetened
- 1/4 cup organic coconut sugar or maple sugar
- 1/4 cup coconut oil refined, or ghee, softened
- 1/2 tsp pure vanilla extract
- 1 1/2 tsp cinnamon
- 1/2 tsp fine grain sea salt
Instructions
-
Preheat your oven to 350 degrees and grease a 1 1/2 qt. Casserole dish with coconut oil.
-
mash your cooked sweet potatoes in a large bowl. Add the remaining ingredients for the sweet potato layer and use a whisk or electric mixer to blend until smooth.
-
Transfer mixture to prepared casserole dish and smooth the top.
-
For the pecan layer, you can use a food processor to make the chopping easier. Just place all ingredients in your processor and pulse until a crumbly mixture forms. Don’t over process or a nut butter will form! Alternatively, you can chop the pecans by hand and mix all ingredients in a bowl.
-
Sprinkle all the pecan topping over the sweet potato mixture in the dish, and bake in the preheated oven for 30-35 minutes or until filling is bubbly (you won’t see it but you’ll hear it!) and the topping is toasty brown.
-
Allow to cool a bit before serving. Enjoy! Store leftovers covered in the refrigerator for up to 4 days.
Recipe Notes
*I baked my sweet potatoes in a 425 degree oven, skin on, for 1 hour until soft. The skins slip right off and the flavor is intensified this way.
**Cook time does not include the time needed to cook the sweet potatoes, since methods may vary.
Nutrition
Shop Products and Ingredients:
Want More Classic Paleo Thanksgiving Recipes? Try One of These!
Classic Paleo Pumpkin Pie with Crust Recipe
Sausage Cranberry Stuffed Acorn Squash
Butternut Sausage Stuffing with Apples and Cranberries
Pumpkin Bread Thanksgiving Stuffing
Paleo “Cornbread” Holiday Stuffing
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Hi Michele.
My grandson has a nut allergy, what could I use to substitute for the pecans? Would sunflower seeds work? This recipe looks so delish!
Yes, you can use gluten free oats instead of pecans. It’s delish. However, you should add some salt because the pecans help to offset the sweetness of this dish.
This looks amazing! Would it make a big difference if I left the coconut flakes out of the topping? Thanks!
I have made this with oats and oat flour instead of the pecans and coconut flakes. It gives it the same type of crunch on the top.
Has anyone tried this an egg substitute? I’d love to try a vegan version. Sounds delish!
Thank you, Thank you!!! I’ll be making this for my Southern sweet potato casserole loving family this year for Thanksgiving! Your recipes are a godsend! <3
I also want to know if I can leave out the coconut flakes. Please respond soon!
Probably too late but I did leave them out…by accident and it’s still awesome
Can you make this without the egg? Or is there something you can sub in for the egg? I have a vegan coming to thanksgiving this year 🙂
This looks amazing! I am going to make this for my family this year for Thanksgiving. I’m going to prepare my sweet potatoes in my instant pot–I love that method, and the skins slip off really easily as well. Thanks for another great recipe!
Does the coconut oil have to be refined?
No, I use refined when I want to avoid a coconut flavor though.
Can’t wait to make this for Thanksgiving! Love that the nutrition info is included. What is the serving size?
Such a great recipe! I did reduce the cinnamon (1tsp) and did not include the coconut flakes (totally forgot) but still came out great. Not sure I could sway my grandmother but I’m worried I won’t get to eat a bunch even though I’m the only lactose/gluten intolerant person at thanksgiving 🙂
Hi I don’t have coconut flakes so can i sub it with 1/4 cup flour?
Perfect! This will be a regular for our holidays.
I love your recipes, I get the emails. Thank you so much for all the work you put into them. I cook my potatoes in an instant pot in 12 minutes and they come out great, the skin comes right off and they have just the right amount of moisture.
Absolutely delicious.Thankyou
Can you make this recipe without sugar? I don’t want to add it.
I first made this dish over the holidays last year and I’m now adding it to our Easter menu!
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This casserole is fantastic! I have a weak spot for sweet potatoes like this, and had been looking for a way to make it paleo. This is it. I actually made a few small changes to it, that anyone can do if they want. I added a TBS of maple syrup to the sweet potato filling, used walnuts instead of pecans (thats all I had) and then added 1TBS of maple syrup to the top, that way the nuts became candied in the oven and it WORKED! They were just perfect.
When reheating, what do I put the oven temperature at and for how long?
Absolutely wonderful–everyone loved it.
Fantastic !
I swapped the shredded coconut flakes for almond flour, which I have used before. Turned out great and was a hit for Easter!
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Hi!! Could this be made ahead and frozen?
I made this for Thanksgiving dinner and it was fantastic! I recently started following the auto immune protocol diet and I was worried that I wouldn’t have anything sweet to eat. I had very low hopes for this dish, but it was outstanding!
Yes… & everyone loved it! Making it again for Christmas.
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Thanks for sharing another wonderful recipe idea with us. Sweet potato is good for health and I like to know different ways for sweet potato recipes for my family members. Though I am a professional marketing expert at this flirtymania.com site and help people with having a cam chat opportunities with the world. By the way, I will try to prepare this recipe and I hope my family members will enjoy this recipe idea.
I do want to taste it!
I will try to prepare this recipe and I hope my family members will enjoy this recipe idea.
The best !
This tastes just as good as the non-paleo one I grew up eating! Every person that tries it, loves it!
The family loved this
It’s looking tasty.
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I made this for a Friendsgiving gathering last night and it was a huge hit! It was super delicious. Everyone loved that it tasted like a traditional Thanksgiving sweet potato casserole but no one felt sick or bloated since it was full of clean ingredients 😊
What dish size would you recommend for doubling and evening tripling the recipe size I’m feeding a lot of people for Thanksgiving. Thanks 🙂
I’m so excited to make this recipe. I was wondering though, if I need to sub out the maple sugar for something completely non-glycemic like Erythritol/Monk Fruit, how much would I use?
Hi! I love this recipe but can no longer eat eggs. Do you have a recommended substitute? Would love a reply before Thanksgiving if possible. Thank you!
Hi!
I love it such a delicious recipe,
Just keep posting and sharing these amazing recipes
I make this for EVERY holiday! It’s an absolutely delicious recipe. I always pray for leftovers 🙂
It is a really informative post; this post helps me a lot. I love this recipe.
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I make this every year. It’s so good that I never get to bring home leftovers. I have subbed raw dairy which isn’t paleo but if someone asks or is in a pinch it comes out fine.
I have made several versions of this dish and I have loved all of them equally! A few suggestions and ideas below:
ADD MORE SWEET POTATOES: I use at least 6 sweet potatoes for this recipe. Personally, I choose to be GF/DF to be healthy so I don’t think you need so much sweetness in this recipe which is why i add more sweet potatoes.
OPT FOR FINELY CHOPPED PECANS: Many people don’t like pecans. The idea behind the pecans is to give it a salty crunch on top. Don’t deter people from eating this because they see the massive pecan pieces on top. When finely chopped, they don’t even realize it’s a pecan they are eating. Obviously alert people for allergies if needed.
SKIP SOME OF THE SYRUP/SUGAR: You only need a little so choose whether you want it for the base or the topping. Opt for the base only.
SUBSTITUTES: I like coconut flakes, but not everyone does. You can use GF oats instead. Instead of oil plus maple syrup. Just do the maple syrup. No need to add extra fat. If you do it vice versa you’ll be eliminating extra carbs. Either way, you don’t need both.
SWEET POTATO COOKING METHOD: The healthiest option is to bake at 400 for one hour. However, if you are in a pinch, you can microwave your sweet potatoes. They do lose a small amount of nutritional value this way, but it’s better to microwave than to purchase the “yams in syrup.” Please don’t purchase those!!
Enjoy.
This recipe was top notch!! So good and a huge hit at thanksgiving dinner!
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I’ve been using this recipe for a couple of years – it’s my go-to sweet potato recipe. It’s absolutely delicious – I never have left overs!
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