Paleo Sweet Potato Casserole Recipe
Is there anything better than a sweet potato? It's such a simple vegetable, but there's just something so incredibly delicious about it. When it comes to serving and preparation, the possibilities are truly endless. Some people love to eat it baked and drizzled with maple syrup, while others like to slice it and sprinkle it with cinnamon before popping the tray in the oven ... and many like to enjoy it casserole-style with a marshmallow or crumb topping. This paleo sweet potato casserole is perfect for anyone who lives the paleo lifestyle, and it is sure to become a staple in your side dish rotation.
Recipe curator Jaime Bachtell-Shelbert of Wholly Nourished certainly knows what she's doing when it comes to putting together a mouthwatering recipe. She shares that her favorite part about this yummy casserole is the sweet factor, and we'd have to agree. "This dish is good enough to eat for dessert! I also love the combination of the smooth, creamy texture of the sweet potato mixture with the crumbly topping," Bachtell-Shelbert says.
It's such an amazing recipe to whip up over the holidays, but it doesn't even have to be the festive season in order to enjoy this tasty treat. Keep scrolling for more details on how to make this paleo sweet potato casserole that makes a great dinner side, Thanksgiving side, or dish to bring to a backyard BBQ.
Gather the ingredients to prepare paleo sweet potato casserole
The first step in any recipe is to make a grocery list. Luckily, you may have a lot items needed to whip up this sweet potato casserole at home, but it's always good to double check. First, you will need four medium sweet potatoes, dairy-free butter, pure maple syrup, and two large eggs. For a little bit of extra sweetness, be sure to grab vanilla extract, cinnamon, non-dairy milk (Bachtell-Shelbert uses almond in this recipe.), and chopped walnuts. To complete the list, you'll need almond flour and coconut sugar. Once you round up all of your ingredients, you are ready to move on to the prep work.
Preheat the oven, and prep the sweet potatoes
You'll want to first preheat your oven to 450 F. While it's heating up, you can wash and dry your sweet potatoes. Then, cut three slits across the top of each. Grab your favorite baking sheet, and place each of the potatoes on it. Once the oven is fully preheated, put the tray of potatoes inside, and set your timer for an hour. The potatoes need time to roast and soften. Once they're easily pierced with a fork, you can take them out.
Remove the sweet potatoes from the oven, and mash them
When you remove the sweet potatoes from the oven, allow them to cool down before removing the skin. Once you remove the skin from each one, mash them with a fork, and then set them aside. At this point, reduce the temperature of the oven to 350 F for later use.
Now, you can add the mashed sweet potatoes to either a food processor or a mixing bowl with an electric mixing attachment. Either way, you'll need something a little stronger than just your hands.
Once you put the sweet potatoes in, start adding all the rest of the goodies. First, toss in ⅓ cup of melted butter along with the maple syrup, eggs, vanilla extract, and cinnamon. Continue to blend until everything is well combined. Then, add in the non-dairy milk, and blend some more until the mixture is nice and smooth.
Prep the baking dish, and make the delicious topping
Get out a baking dish, and spray it with coconut oil or dairy-free butter to prevent the potatoes from sticking to it. Pour the sweet potato mixture into the baking dish so it's ready to go in the oven.
Now, it's time to throw together the topping. Get out the food processor again, and add in the walnuts until they're coarsely chopped. Next, add the almond flour, remaining cinnamon, and the rest of the butter and coconut sugar. Blend everything until the mixture is well combined. Then, evenly spread the topping on the top of the sweet potato. It's going to look pretty amazing right about now, and will look even better once it's done baking.
Bake the casserole, and enjoy
Once you finish spreading the topping, that means your dish is ready to go in the oven. Set your timer for 25 to 30 minutes, and keep checking to see if the topping is brown and crisp. Get ready for your whole kitchen to smell absolutely incredible while this treat is in the oven!
When the casserole is ready, you can take it out of the oven, and serve as you wish. Bachtell-Shelbert recommends serving with "any protein and vegetable." Leftovers are good for four to five days in the fridge, although this side dish is so good, there's a very good chance your family will devour the entire thing in one sitting. Of course, the casserole is best re-heated if you do keep leftovers.
- 4 medium sweet potatoes
- ⅓ cup + 3 tablespoons dairy-free butter, melted and divided
- ½ cup pure maple syrup
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 ¼ teaspoons cinnamon, divided
- 2 tablespoon non-dairy milk
- ¾ cup walnuts, coarsely chopped
- ⅓ cup almond flour
- ½ cup coconut sugar
- Preheat oven to 450 F.
- Wash and dry the sweet potatoes, and cut three slits across the tops. Place them in the oven, and roast for 1 hour or until easily pierced with a fork.
- Remove the potatoes, and allow to cool.
- Remove the skins, and place the sweet potatoes in a bowl. Mash with a fork, then set aside.
- Reduce oven to 350 F.
- Add the mashed sweet potatoes to the bowl of food processor. Add ⅓ cup of melted butter, the maple syrup, eggs, vanilla, and 1 ½ teaspoons of cinnamon to the sweet potatoes. Process until smooth and creamy.
- Add in the non-dairy milk, and blend again.
- Pour the sweet potato mixture into a baking dish that has been lightly coated with coconut oil or dairy-free butter.
- To make the topping, coarsely chop or grind the walnuts in a food processor.
- To the walnuts, add the almond flour, remaining ¾ teaspoon of cinnamon, the remaining 3 tablespoons of butter, and the coconut sugar. Blend until combined.
- Evenly spread the topping on the sweet potato mixture.
- Bake in the oven 25 to 30 minutes until the topping is just browned and crisp.
| Calories per Serving | 507 |
| Total Fat | 30.4 g |
| Saturated Fat | 11.8 g |
| Trans Fat | 0.7 g |
| Cholesterol | 104.4 mg |
| Total Carbohydrates | 55.6 g |
| Dietary Fiber | 4.8 g |
| Total Sugars | 36.5 g |
| Sodium | 87.8 mg |
| Protein | 7.5 g |
