Go Back

Paleo Sweet Potato Casserole with Candied Pecan Topping

Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Cuisine: American
Keyword: Casserole, Dairy Free Casserole, Easy Sides, Paleo Side, Sweet Potato, Thanksgiving
Servings: 16 Adults
Calories: 332kcal
Author: Hannah Stewart

Ingredients

Ingredients:

  • 4 lb Sweet Potato, peeled and cubed
  • 2/3 cup Almond Milk (or milk of preference)
  • 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 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.