If you’re looking for a Paleo-friendly side dish that embodies all the warmth and coziness of the holidays, this Sweet Potato Casserole is a must-try! Made with a creamy, spiced sweet potato base and topped with a crunchy pecan crumble, this casserole is both comforting and nutritious. Free from refined sugars, dairy, and gluten, it’s a deliciously healthy alternative to traditional sweet potato casseroles. Enjoy this side dish with family and friends for a holiday meal everyone will love!
Nutritional Benefits of Key Ingredients
Sweet Potatoes
- High in Fiber: Supports digestive health and helps maintain stable blood sugar.
- Rich in Beta-Carotene: An antioxidant that promotes skin and immune health.
Pecans
- Packed with Healthy Fats: Supports heart health and provides satiety.
- High in Antioxidants: Contains polyphenols that reduce inflammation and protect cells.
Coconut Oil
- Source of MCTs: Provides quick energy and supports metabolism.
- Dairy-Free and Paleo-Friendly: Adds richness without the need for dairy.
FAQs
Can I make this casserole ahead of time?
Yes, prepare the casserole as directed, cover, and refrigerate for up to 2 days before baking. Add the topping just before baking for the best texture.
Can I substitute pecans in the topping?
Yes, walnuts or almonds make great alternatives if you prefer a different nut.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven for the best texture.
Can I freeze this casserole?
Yes, freeze the prepared casserole (without the topping) for up to 2 months. Thaw, add the topping, and bake before serving.
What can I pair with this sweet potato casserole?
This casserole pairs wonderfully with roasted meats, green vegetables, and other holiday sides like cranberry sauce.
This Paleo Sweet Potato Casserole is the perfect side dish for holiday gatherings, offering a blend of creamy, spiced sweet potatoes with a crunchy, nutty topping. It’s a comforting, healthier take on a classic holiday favorite, free from gluten and refined sugars. Whether you’re serving it at Thanksgiving or any special meal, this dish is sure to be a crowd-pleaser!
Paleo Sweet Potato Casserole
A creamy Paleo Sweet Potato Casserole topped with a nutty pecan crumble, perfect for a comforting, holiday side dish.
Ingredients
- 3 large sweet potatoes, peeled and cubed
- 1/4 cup coconut milk
- 2 tablespoons coconut oil, melted
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon sea salt
- 1 cup pecans, chopped
- 1 tablespoon coconut flour
- 1 tablespoon maple syrup (for topping)
- 1 tablespoon coconut oil, melted (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a baking dish with coconut oil.
- Boil sweet potatoes in a large pot until tender, about 15 minutes. Drain and transfer to a mixing bowl.
- Mash the sweet potatoes and add coconut milk, melted coconut oil, maple syrup, cinnamon, nutmeg, and sea salt. Mix until smooth and creamy.
- Spread the sweet potato mixture evenly in the prepared baking dish.
- In a small bowl, combine chopped pecans, coconut flour, maple syrup, and melted coconut oil. Sprinkle the topping evenly over the sweet potato mixture.
- Bake for 30-35 minutes, or until the topping is golden brown and the casserole is heated through. Serve warm.
Nutrition per serving
- Calories: 200
- Total Fat: 10g
- Carbohydrates: 28g
- Protein: 3g
- Dietary Fiber: 5g
- Sugar: 10g
That Paleo Chick
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RecipeSide DishSweet PotatoesHoliday
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