Healthy Sweet Potato Casserole (Paleo)

Healthy sweet potato casserole with crispy nutting streusel topping – a grain-free, refined sugar-free, dairy-free recipe that’s also paleo-friendly. This casserole is the perfect side dish for the holidays!

Side dishes are serious business this time of year, and it shouldn’t come as a shock that when it comes to side dishes, all-things sweet potato rank highest on my radar.

My family has plenty of age-old traditional side dishes we default to each year for Thanksgiving and Christmas, and the sweet potato casserole is no exception. Let me tell you, my sister makes a mean sweet potato casserole, including gobs of butter, brown sugar, and cream, topped off with marshmallows.

 

Just. Yum.

Because I just HAVE to prove to my family any chance I get that traditional yummy comforting dishes can taste great while being not only not bad for you, but good for you, a couple years back for Thanksgiving, I healthified the sweet potato casserole. I know. Rude.

But ever since that fateful Thanksgiving, we haven’t looked back.

Okay, okay…I make mine, sis makes hers, we all take a little (read: a lot) of both, and call it a feast.

 

Flavor and texture talk: this dish basically tastes like you’re eating a shortbread cookie on top of a pillow of autumn bliss. Enough said.

It’s warmly-spiced and sweet without being too sweet. If you’re anything like me and go bonkers for sweet potatoes, this sweet potato casserole can be your dessert. Dollop of coconut milk whipped cream on top?

Ohhhh momma, now we’re talking.

 

Preparing this dish is super easy!

How to Make Healthy Sweet Potato Casserole:

Chop three large sweet potatoes and boil them for about 15 to 20 minutes, until they are nice and soft.

Note: You can also roast or stem them, but boiling them is the fastest option). 

While the sweet potatoes are cooking, make the grain-free crumble topping. To do so, simply add the ingredients for the topping to a mixing bowl and stir until well-combined. Set aside until ready to use.

Allow the sweet potatoes to cool, then peel them (option to leave the peel on!). Add potatoes to a blender with the coconut milk, maple syrup, salt, cinnamon, and vanilla extract.

Note: As an alternative, you can mash everything together with a potato masher to maintain some chunky texture if desired.

Transfer the mashed/pureed up potatoes to a small 8” x 8” casserole dish, and top with a grain-free mixture of almond flour, tapioca flour, coconut oil, pecans, and maple syrup.

Cover the casserole dish with foil and bake at 350 degrees Fahrenheit for 40 minutes. Remove the foil and continue baking another 10 to 15 minutes, or until the topping is nice and crisp and the sweet potato mixture is a bit bubbly.

BAM! you have yourself a paleo-friendly lightened up version of sweet potato casserole.

Slash dessert vegetables.

However you want to look at it.

More Healthy Side Dishes:

• Healthy Sweet Potato Casserole
• Healthy Green Bean Casserole
• Mediterranean Scalloped Potatoes
• Shaved Brussel Sprout Salad with Roasted Butternut Squash
• Dairy-Free Creamed Spinach
• Sweet Potatoes Au Gratin
• Rosemary Cumin Roasted Carrots
• Creamy Mashed Rutabaga with Caramelized Onions
• Roasted Kabocha Squash with Maple Cinnamon Tahini

Enjoy!