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Author: Christina Eleton
November 17, 2020

Sweet Potato Casserole (Gluten, Dairy & Refined Sugar-Free)

This delicious sweet potato casserole is a comforting, crowd-pleasing side dish that is always the star of the show at our Thanksgiving table. The rich & velvety sweet potatoes are topped with a caramelized maple-pecan & coconut sugar topping with a touch of cinnamon spice...the topping is definitely the show stopper!

Some people are all about the turkey, but my family is like, “just give us the sweet potato casserole”.  But keep in mind, not all sweet potato casseroles are created equal.  There has to be PLENTY of that rich, decadent topping. Trust me, this is not something you want to skimp on. So, don’t judge this little dish until you’ve had it the right way.

Close up of sweet potatoes with skin

What You Need To Make This Sweet Potato Casserole

Here is everything you'll need to make this casserole:

  • sweet potatoes
  • coconut milk
  • eggs
  • coconut sugar
  • cinnamon
  • maple syrup
  • almond flour
  • pecans
  • coconut oil
  • vanilla extract
  • sea salt

What makes this traditional dish on the healthier side is the fact that I use maple syrup and coconut sugar, which are refined sugar free natural sweeteners...these two compliment each other very well. The coconut milk adds the perfect creaminess while keeping it dairy free as well. Also, I love incorporating almond flour whenever possible, making my recipes low carb and full of protein. I promise you will never be able to tell this casserole is a healthy version, it's just as delicious and actually better according to my family's opinion.

Close up of sweet potatos in food processor

How To Make This Casserole

  • Roast sweet potatoes at 425 degrees for 1 hour and 15 minutes, or until fork tender. 
  • Lower temperature to 350 degrees. 
  • After potatoes have slightly cooled, remove the skin and place potatoes into a food processor. 
  • Add the remaining ingredients and puree until creamy and smooth. If needed, add another tablespoon or two of coconut milk if mixture is too thick. 
  • Transfer to a casserole dish and spread evenly with a spatula.
  • In a large bowl, combine pecans, almond flour, coconut sugar, maple syrup, coconut oil, vanilla and cinnamon together until crumbly. Sprinkle over the sweet potato layer and bake for 35 to 40 minutes until golden brown.
  • Let cool a few minutes before serving.

Growing up, sweet potato casserole was always on our Thanksgiving table.  I have carried on that tradition with my own family.  In fact, I would be in big trouble if I didn’t prepare this every holiday season.

Close up of sweet potato casserole

Oh and let me tell you, I made sure to include PLENTY of the cinnamon-sugar topping.  Have you ever had one of these casseroles and it was mostly just the sweet potato layer? Well, you can be sure that will NOT be the case with my recipe, I promise.  

Close up of sweet potato casserole on white plate

I’m pretty confident that this little side dish will leave your family completely satisfied and requesting it every year on Thanksgiving day.  I hope you give it a try and enjoy this family tradition as much as we do.

Close up of sweet potato casserole.

Best Paleo Sweet Potato Casserole

Author: Christina Eleton
This delicious sweet potato casserole is a comforting, crowd-pleasing side dish that is always the star of the show at our Thanksgiving table. The rich & velvety sweet potatoes are topped with a caramelized maple-pecan & coconut sugar topping with a touch of cinnamon spice...the topping is definitely the show stopper!
No ratings yet
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Side Dish
Cuisine American
Servings 8 people
Calories 393 kcal

Ingredients
  

Pecan Topping

Instructions
 

  • Roast sweet potatoes at 425 degrees for 1 hour and 15 minutes, or until fork tender. 
  • Lower temperature to 350 degrees.
  • After potatoes have slightly cooled, remove the skin and place potatoes into a food processor. 
  • Add the remaining ingredients and puree until creamy and smooth. If needed, add another tablespoon or two of coconut milk if mixture is too thick. 
  • Transfer to a casserole dish and spread evenly with a spatula.
  • In a large bowl, combine pecans, almond flour, coconut sugar, maple syrup,coconut oil, vanilla and cinnamon together until crumbly. Sprinkle over the sweet potato layer and bake for 35 to 40 minutes until golden brown.
  • Let cool a few minutes before serving. Enjoy!

Nutrition

Serving: 8gCalories: 393kcalCarbohydrates: 45gProtein: 3gFat: 24gSaturated Fat: 15gSodium: 115mgPotassium: 58mgFiber: 2gSugar: 20gVitamin A: 2IUVitamin C: 1mgCalcium: 51mgIron: 1mg
Keyword Dairy Free, Gluten Free, Gluten Free Recipes, Paleo, Sweet Potato
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This post may contain affiliate links. Christina Eleton’s Real Girl Living is a participant in the Amazon Associates Program, (as well as other affiliate associations offered by other companies). If you purchase a product through an affiliate link your cost will be the same, but Christina Eleton’s Real Girl Living will receive a small commission. Your support helps us continue our mission and is greatly appreciated!

        

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