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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
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! Prep Time: 10 minutesCook Time: 35 minutesTotal Time: 45 minutesCourse:Dessert, Side DishCuisine:PaleoServings: 10 
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Ingredients
Sweet Potato Layer:
2 1/2cupssweet potatoescooked and mashed (about 4 med) *see notes for my cooking method1/3cupghee or refined coconut oil, melted1/4cupdairy free milk(I used full fat coconut)1/4cuporganic coconut sugaror maple sugar2large egg1tsppure vanilla extract1 1/2tspcinnamon1/4tspfine grain sea salt
Pecan Layer:
1 1/2cupspecans1/2cupcoconut flakesunsweetened1/4cuporganic coconut sugaror maple sugar1/4cupcoconut oilrefined, or ghee, softened1/2tsppure vanilla extract1 1/2tspcinnamon1/2tspfine 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
Calories: 291kcalCarbohydrates: 17gProtein: 2gFat: 24gSaturated Fat: 12gCholesterol: 16mgSodium: 219mgPotassium: 210mgFiber: 3gSugar: 7gVitamin A: 4775IUVitamin C: 1.4mgCalcium: 40mgIron: 0.9mg
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Want More Classic Paleo Thanksgiving Recipes? Try One of These!
Paleo Candied Sweet Potatoes
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
Simple Paleo Cranberry Sauce
Classic Paleo Apple Pie
Salted Caramel Pecan Pie
Maple Pecan Paleo Apple Crisp
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