Paleo Baked Sweet Potato Casserole

This casserole does NOT compromise on flavor or that comfort feeling you get when digging in (shout out to all of us that had some sort of sweet potato dish growing up at Thanksgiving!).

Your friends and family will be shocked to learn it is paleo - so no added refined sugar, gluten, dairy, or HFCS // additives.

INGREDIENTS:

For the potatoes:

  • 3 large sweet potatoes, peeled and cubed

  • 1c full fat coconut milk

  • 2 eggs

  • 1/4c pure maple syrup

  • 1T cinnamon

  • 1tsp ground cloves

  • 1tsp salt

  • *Optional extra splash of coconut milk or water if you want to thin out your potatoes a little more

Topping:

  • 1c chopped raw pecans

  • 1 & 1/4c almond flour

  • 1/4c coconut oil, at room temperature

  • 1/3c pure maple syrup

  • Dash of salt

HOW TO MAKE

  1. Bring a large pot of water to boil and preheat oven to 350F.

  2. Prep potatoes and add to water once boiling.

  3. Cook potatoes until tender and you can easily poke them with a fork. Remove from boiling pot and add to a large bowl.

  4. While the potatoes are cooking - make the topping by combining all of the topping ingredients in a separate bowl. Mix well with your hands until it makes a crumbly topping and then set to the side.

  5. To the large bowl with the cooked potatoes, add the rest of the potato ingredients and mix using a hand mixer (if you do not have a hand mixer, you can also add potato ingredients to a standing mixer and blend that way).

  6. Spray a large glass dish (mine was 9x13) with light dusting of oil, and pour potatoes into dish. Top potatoes with crumble topping and put it in the oven.

  7. Bake at 350F for ~50 minutes, or until potatoes are set and topping is golden brown.

  8. Remove from oven and allow to cool 15-20 minutes before serving.

Be sure to comment below if you try out this recipe this Thanksgiving, and let me know what you think!

Katy SpencerComment