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Healthy Sweet Potato Casserole (Paleo)

Healthy Sweet Potato Casserole with crispy nutty 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!

Healthy Paleo Sweet Potato Casserole - dairy-free, gluten-free, grain-free, refined sugar-free, healthier take on classic sweet potato casserole

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.

Paleo Healthy Sweet Potato Casserole made grain-free, refined sugar-free, gluten-free dairy-free and delicious! A healthier version of classic Sweet Potato Casserole

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.

Healthy Paleo Sweet Potato Casserole - dairy-free, gluten-free, grain-free, refined sugar-free, healthier take on classic sweet potato casserole

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.

How to make Healthy Sweet Potato Casserole - Chop and boil the potatoes

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.

blend sweet potato mixture in a blender for casserole

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 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:

Enjoy!

If you make this healthy sweet potato casserole recipe, feel free to share a photo on Instagram and tag @The.Roasted.Root!

Healthy Paleo Sweet Potato Casserole - dairy-free, gluten-free, grain-free, refined sugar-free, healthier take on classic sweet potato casserole

Healthy Sweet Potato Casserole (Paleo)

Healthy Sweet Potato Casserole made without dairy, sugar, or grains!
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
12 servings

Ingredients

Sweet Potato Filling:

For the topping:

Instructions

Prepare the Filling:

  • Chop sweet potatoes into large chunks, place them in a large pot and cover with water. Cover the pot and heat until boiling. Boil the potatoes until they’re soft when they’re poked with a fork, about 20-30 minutes.
  • Drain the sweet potatoes into a colander and allow them to cool to room temperature (this is so that the sweet potatoes don’t cook the eggs when blended together – you can refrigerate the potatoes to speed up the process).
  • When the potatoes are cool, remove the skins (I often leave them on…this is a matter of preference). Place potatoes in a blender with the remaining filling ingredients. Blend until everything is well combined.
  • Preheat the oven to 375° F.
  • Transfer the sweet potato mixture to an 8” x 8” square casserole dish and spread it evenly.
  • Mix together all the ingredients for the topping in a mixing bowl. Spread the topping over the sweet potato mixture as evenly as possible.
  • Cover the casserole dish with foil. Bake on the center rack of the preheated oven for 40 minutes. Remove the foil and continue baking another 10 to 15 minutes, until the topping is golden-brown and crispy and the filling has risen and is slightly bubbly.

Notes

If you aren't dairy-free, you can replace the canned coconut milk with heavy cream and replace the coconut oil with melted butter.

Nutrition

Serving: 1of 12Calories: 290kcalCarbohydrates: 28gProtein: 7gFat: 17gFiber: 2gSugar: 12g
Course: Side Dishes & Snacks
Cuisine: American
Keyword: almond flour sweet potato casserole, grain free sweet potato casserole, healthy sweet potato casserole, paleo sweet potato casserole, sweet potato casserole recipe, Thanksgiving side dishes
Servings: 12 servings
Calories: 290kcal
Author: Julia
Healthy Paleo Sweet Potato Casserole - dairy-free, gluten-free, grain-free, refined sugar-free, healthier take on classic sweet potato casserole. Collage for pinterest

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Recipe Rating




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Jewell

Monday 14th of November 2022

I can't have almond flour; do you think I could sub cassava flour ?

Julia

Tuesday 15th of November 2022

Hi Jewell! I haven't tested the recipe myself using cassava flour but in my experience it typically works pretty well as a 1:1 replacement for almond flour. I would say try it and if the topping seems too dry, you can add some additional oil. As long as the topping looks nice and moist you're good to go! Let me know how it turns out! xo

Jana

Monday 18th of April 2022

Made this recipe for easter and its the best of any sweet potato casserole Ive ever had before food restrictions and after plus healthy and great texture! This is a winner and not hard to make.

Julia

Thursday 21st of April 2022

I'm so thrilled to hear it! It's probably my all-time favorite holiday side dish, so I'm thrilled your company enjoyed it xoxoxo :D

Jordan

Friday 20th of November 2020

This recipe looks so good! Do you think it would be possible to substitute the eggs out? Perhaps with gelatin?

Julia

Friday 20th of November 2020

Hi Jordan!

I think you could easily leave out the eggs...it just won't fluff up if you're okay with that! Definitely feel free to toss in a could scoops of gelatin...it certainly wouldn't hurt! xo

Dave Elgass

Tuesday 20th of October 2020

Nutrition values?

Julia

Friday 23rd of October 2020

Hi Dave!

I added the Nutrition Facts to the recipe card. Let me know if you have any other questions! xox

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