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}



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


  1. 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.
  2. 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.
  3. 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.
  4. 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


  • 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.