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+ servings
Paleo Sweet Potato Casserole with Candied Pecan Topping
Hannah Stewart
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Cuisine American
Servings 16 Adults
Calories 332 kcal
Ingredients
  
Ingredients:
  • 4 lb sweet potato
  • 2/3 cup almond milk
  • 6 tbsp coconut oil
  • 1/4 cup maple syrup
  • 1 1/2 tsp Salt
  • 1 1/2 tsp vanilla
  • 3 eggs
  • 1/2 tsp Cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
For the topping:
  • 2 1/3 cup pecans
  • 1/2 cup fresh cranberries
  • 1 tbsp coconut sugar
  • 3 tbsp maple syrup
  • 1/2 tsp Cinnamon
  • 1/4 tsp Salt
Instructions
 
Cooking Directions:
  • Preheat oven to 325 degrees.
  • Boil sweet potato 20-30 minutes or until they break apart when poked with a fork.
  • While potato's are cooking make the topping. See directions below.
  • When potato's are cooked mash in large bowl.
  • Mix all main ingredients into mashed sweet potato's.
  • Pour into 4 quart baking dish, cover with foil and bake 20 minutes.
  • Uncover and bake 20 minutes, sprinkle topping over casserole and serve!
Topping Directions:
  • Line a large baking sheet with parchment paper.
  • Mix together pecans, cinnamon and salt.
  • Add maple syrup and coconut sugar and mix until coated evenly.
  • Pour pecan mixture onto baking sheet and spread evenly.
  • Bake for 15 minutes then flip pecan mixture with spatula and bake an additional 6 minutes.
  • Remove and let cool until casserole is finished baking.

Notes

Customize this recipe by add cranberries, a variety of nuts or even coconut shavings. 

Nutrition

Serving: 1gCalories: 332kcalCarbohydrates: 33.6gProtein: 5.4gFat: 21gSaturated Fat: 8gCholesterol: 32mgSodium: 272mgFiber: 6.1gSugar: 14.4g
Keyword Casserole, Dairy Free Casserole, Easy Sides, Paleo Side, Sweet Potato, Thanksgiving
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