Cinnamon, nutmeg, and allspice take the taste up a notch in this Paleo Sweet Potato Casserole recipe, while the roasted pecans epitomize the holiday season. This delicious side dish also happens to be gluten-free, grain-free, dairy-free, and soy-free, too!
What do you get when you combine cinnamon spices, coconut sugar, sweet potatoes, and pecans in one recipe? ONLY THE MOST DELICIOUS Paleo Sweet Potato Casserole. Friends, whether, like me, you aren’t usually crazy about sweet potatoes, or, like K-Hubs, enjoy them however they are prepared, this recipe has a little something for everyone.
This casserole is now a staple in our Thanksgiving repertoire. We enjoy it for breakfast, lunch, dinner, and snack time. Basically, we can’t be helped. So, thank you for understanding. Once you make this, you’ll see why we’re obsessed. And we think you will be, too.
Oh, and your house will smell just exactly like how I imagine Santa’s workshop smells. Minus the sawdust. So maybe more like Mrs. Claus’ kitchen. Either way, your house will smell wonderful, thanks to the coconut sugar, cinnamon, nutmeg, and allspice.
Paleo Sweet Potato Casserole is:
- Gluten-free, dairy-free, grain-free, and soy-free, in addition to being paleo
- Creamy AND crunchy (yessssss!!!)
- Smell-o-Vision-worthy
So how do you go about making it? As side dishes go, it’s quite easy to prepare. Let’s dive in and make our own delicious, crowd-pleasing holiday side dish!
Paleo Sweet Potato Casserole ingredients
- Sweet potatoes, peeled, chopped, steamed
- Wet ingredients: Almond milk, eggs, coconut oil, maple syrup, and vanilla
- Dry ingredients: Cinnamon, allspice, nutmeg, coconut sugar, sea salt, and almond flour
- Topping: Pecans, coconut sugar, coconut oil, cinnamon, and maple syrup
I like to work with 2-3 large sweet potatoes so that I have a total of eight cups of chopped sweet potato to work with. That amount is typically enough to cover the bottom of a 9×13 baking dish.
Tips to make your own Paleo Sweet Potato Casserole
- To manage time better, especially if you’re making this during the holidays, peel and chop the sweet potatoes the day before you make the casserole. I like to store my chopped sweet potatoes in glass jars in the fridge.
- Steam sweet potatoes so they are easily pierced with a fork.
- While blending the ingredients together, start on LOW and then increase to MEDIUM once the sweet potatoes have softened.
- You may need to add a few more pecans to the topping to cover the top of the casserole. However, be careful not to add too many as they will not adhere to the casserole.
Paleo Sweet Potato Casserole is the perfect blend of creamy fillings and crunchy toppings. And your tastebuds will thank you for making it!
Cinnamon deliciousness and MORE!
If you’re in the mood for more cinnamon crunch goodness, then you’ll like these recipes, too!
Happy holidays, friends. I hope this recipe finds you healthy, safe, and well. ❤️
Paleo Sweet Potato Casserole
This Paleo Sweet Potato Casserole is a family-favorite Thanksgiving recipe! And when you taste the sweet potatoes, combined with coconut sugar and cinnamon spices, and then topped with roasted pecans, you’ll see why! {Paleo}
- Prep Time: 40 mins
- Cook Time: 30 mins
- Total Time: 1 hour 10 minutes
- Yield: Approximately 5 servings 1x
- Category: Side Dishes
- Method: Baking
- Diet: Gluten Free
Ingredients
Sweet potato casserole base:
- 3 large sweet potatoes, peeled and chopped or cubed (See Notes for details)
- 1/3 cup unsweetened almond milk
- 3 tablespoons coconut oil, melted
- 3 tablespoons maple syrup, divided
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/8 teaspoon sea salt
- 1 tablespoon coconut sugar
- 2 eggs
Roasted pecan topping:
- 3 cups chopped pecans (See Notes for additional details)
- 1 cup almond flour
- 1 tablespoon coconut sugar
- 2 teaspoons cinnamon
- 1/3 cup maple syrup
- 4 tablespoons coconut oil, melted
Instructions
- Set oven to 350 degrees and place baking rack in the middle slot of the oven. Grease bottom and sides of a 9×13 baking dish. Set aside.
- Steam sweet potatoes until easily pierced with a fork. In a large mixing bowl, combine sweet potatoes, almond milk, melted coconut oil, maple syrup, vanilla, cinnamon, allspice, nutmeg, sea salt, and coconut sugar. Using an electric mixer, blend on LOW until smooth, gradually increasing to MEDIUM or HIGH until all ingredients are blended and the sweet potatoes are soft. Add two eggs and blend until smooth. Pour into baking dish and set aside.
- To prepare the pecan topping, combine pecans, almond flour, coconut sugar, cinnamon, maple syrup, and coconut oil. Stir until pecans are evenly coated. Spread evenly over the sweet potato mixture in the dish.
- Cover with foil and bake for 20-25 minutes. Remove foil and bake up to another 5 minutes. Keep an eye on the pecans during the last five minutes to prevent burning. Let cool and serve. Store leftovers
Notes
- To fill a 9×13 baking dish, work with approximately 8 cups of chopped sweet potato. Three large sweet potatoes is usually enough to achieve eight cups.
- Steam sweet potatoes so they are easily pierced with a fork.
- While blending the ingredients together, start on LOW and increase to MEDIUM once the sweet potatoes have softened.
- You may need to add a few more pecans to the topping to cover the top of the casserole. However, be careful not to add too many as they will not adhere to the casserole.
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