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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!
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Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Side Dish
Cuisine American
Servings 8 people
Calories 393 kcal


Pecan Topping


  • 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!


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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