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Paleo Sweet Potato Casserole

Paleo Sweet Potato Casserole

Paleo Sweet Potato Casserole

Low Glycemic, Paleo, Keto, Refined Sugar-Free, Dairy-Free, Minimal Ingredients

Your healthy eating habits don’t have to stop at Thanksgiving. Instead, opt to make this homemade sugar and dairy-free low glycemic Paleo sweet potato casserole.

Sweet potatoes are my favorite starchy vegetable! They are sweet, nutrient-dense, and have a lower glycemic index when compared to the white potato.

While there is always room for a dish of mashed potatoes at Thanksgiving, it’s equally important to have healthier options, to choose from especially if weight loss is your goal.

You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d normally by-pass. Or if, you are feeling lucky, jump to the recipe below and get started!

Either way, I’d love to hear how your sweet potato casserole turned out, so please leave a comment and share it with your friends and family.

How to Make Paleo Sweet Potato Casserole

Wow, your family with this refined sugar and dairy-free Paleo casserole this Thanksgiving! I promise they won’t even know the difference!

To Make the Sweet Potatoes

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

2. Place sweet potatoes with their skins onto the prepared baking sheet and bake in the preheated oven for 60 minutes or until fork-tender.

Optional Method:
Peel and cut sweet potatoes into 1-inch cubes and place them into a medium stockpot. Immerse them in water and bring to a boil over medium-high heat. Continue to boil for 20 minutes or until sweet potatoes are fork-tender. Drain and transfer to a food processor and continue onto step 5.

3. Remove the sweet potatoes from the oven and allow them to cool for 30 minutes or until warm to touch.

4. Peel back the skins of the sweet potatoes and place the sweet potato meat into a food processor and discard the skins.

5. Add almond milk, sea salt, and black pepper to the food processor and blend on high for 1 to 2 minutes or until smooth.

Tip: If the sweet potatoes seem too thick add in an extra tablespoon or two of almond milk to get your desired consistency.

6. Scoop sweet potatoes into an 8×8 dish or one similar and top with the pecan maple topping.

Tip: Use a spatula to distribute throughout the dish evenly.

To Make the Pecan Maple Topping

In a small saucepan combine pecans, maple syrup, butter, cinnamon, and sea salt over low heat until a gentle boil starts. Remove the saucepan from heat and pour over sweet potatoes.

How to Make Paleo Sweet Potato Casserole

How to Store Paleo Sweet Potato Casserole

I always make my sweet potato casserole the evening before Thanksgiving because it stores well and can easily be reheated.

Allow your sweet potato casserole to cool completely before covering with an airtight lid or tin foil and place in the refrigerator. You can make this dish up to three days in advance.

Forty-five minutes before eating, preheat the oven to 350 and cook covered for 15 to 20 minutes or until casserole is warmed.

Essential Equipment for Making Sweet Potato Casserole

Baking Sheet – I love my baking sheets, there is plenty of room and they are easy to clean. (Especially when topped with parchment paper).

Food Processor – I can not live without my food processor from Hamilton Beach. This kitchen gadget is essential for making these Paleo pumpkin bites. I do not suggest using a blender because of how thick the mixture is.

How to Make Paleo Sweet Potato Casserole

More Paleo Sweet Potato Dishes

Sweet Potato Fries – Swap out your traditional potato fries for a low glycemic, yet sweet option!

Paleo Sweet Potato Oatmeal – Ditch the notion that oatmeal contains oats and try this 100% oat free oatmeal with a sweet potato-base.

Sweet Potato Toast – This is not your traditional toast, but it offers a gluten-free alternative for all those who are missing their bread!

Basic Staples for Making Paleo Sweet Potato Casserole

Almond Milk – Source almond milk that is unsweetened and doesn’t contain unnecessary fillers or additives.
Pecans – I usually buy the whole pecans from Costco and smash them into pieces. It is much easier to buy them already chopped, it will save you time, and it’s mess-free.
Maple Syrup – Local is best!
Coconut Oil – I purchase Costco’s coconut oil, mainly because we use a lot of it, but any coconut oil will work!
Vanilla – I use my Homemade Vanilla Extract Recipe for all my baking needs!
Ground Cinnamon – There are three different types of cinnamon believe it or not, but the most common one is Ceylon.
Black Pepper – I prefer freshly ground black pepper, but use whatever’s in your kitchen!
Sea Salt – Everyone has their opinion on the best sea salt, so use whatever’s in your kitchen.

Other Items Needed:

Sweet Potatoes – Are an excellent alternative to white potatoes because of their sweet taste and low glycemic index.

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How to Make Paleo Sweet Potato Casserole
How to Make Paleo Sweet Potato Casserole
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Paleo Sweet Potato Casserole

Your healthy eating habits don't have to stop at Thanksgiving. Instead, opt to make this homemade sugar and dairy-free Paleo sweet potato casserole.

Course Side Dish
Keyword casserole, pecans, side dish, sweet potato, thanksgiving
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 195 kcal
Author Angela Blanchard

Ingredients

To Make Sweet Potatoes

To Make Pecan Maple Topping

Instructions

To Make Sweet Potatoes

  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

  2. Place sweet potatoes with their skins onto the prepared baking sheet and bake in the preheated oven for 60 minutes or until fork-tender.

  3. Remove the sweet potatoes from the oven and allow them to cool for 30 minutes or until warm to touch.

  4. Peel back the skins of the sweet potatoes and place the sweet potato meat into a food processor and discard the skins.

  5. Add almond milk, sea salt, and black pepper to the food processor and blend on high for 1 to 2 minutes or until smooth.

  6. Scoop sweet potatoes into an 8×8 dish or one similar and top with the pecan maple topping.

To Make Pecan Maple Topping

  1. In a small saucepan combine pecans, maple syrup, butter, cinnamon and sea salt over low heat until a gentle boil starts. Remove the saucepan from heat and pour over sweet potatoes.

Recipe Notes

  • Make this dish the night before Thanksgiving. Reheat in the oven to 350 and cook covered (tin foil or glass oven-safe glass lid) for 15 to 20 minutes or until warmed.
  • Almond milk can be swapped out for equal parts of coconut oil for an allergy-free base.
  • Swap out pecans for chopped tiger nuts to make an allergy-free topping.

 

Optional Method for Cooking the Sweet Potatoes:
Peel and cut sweet potatoes into 1-inch cubes and place them into a medium stockpot. Immerse them in water and bring to a boil over medium-high heat. Continue to boil for 20 minutes or until sweet potatoes are fork-tender. Drain and transfer to a food processor and continue onto step 5.

Nutrition Facts
Paleo Sweet Potato Casserole
Amount Per Serving (1 g)
Calories 195 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Sodium 410mg18%
Potassium 287mg8%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 8g9%
Protein 2g4%
Vitamin A 9228IU185%
Vitamin C 2mg2%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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