Paleo sweet potato casserole is a healthy twist on a traditional side dish. Creamy sweet potatoes with a cinnamon pecan topping.
Paleo Sweet Potato Casserole
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So we’re back to eating healthy after our gluttonous Anna Maria Island vacation. I had a donut for breakfast at least 6 of the 8 days we were gone. And in some cases? Two donuts. Don’t judge, please.
So yeah…it’s back to sugar free days for awhile. Which I’m not all that disappointed about, especially where this paleo sweet potato casserole is making an appearance. It’s a great Whole30 recipe, too, and we know that Whole30 side dishes are gold when you find them!
It’s no doubt that my favorite Thanksgiving side dish is sweet potato casserole. We’ve posted our family-famous full sugar version, but today I’m lightening things up a bit with this healthier sweet potato casserole. It still has creamy, cinnamon-infused sweet potatoes topped with a cinnamon-nut topping, but you won’t find any brown sugar.
And you know what? I didn’t miss it.
If you are used to eating a low sugar diet, you won’t miss not having any extra sugar in this sweet potato casserole. In fact, after eating it I wondered why I put all of the sugar in our classic recipe.
The idea of this recipe came to me after making our sweet potato puffs. They had such a good flavor that they immediately made me think of my favorite holiday side dish. I took that recipe, added some cinnamon and nuts, and baked it in a casserole dish.
A few hints?
Use real sweet potatoes. Actually peel them and cube them. You won’t be sorry.
Use your choice of butter or ghee. And your favorite milk.
And that’s really about all the hints you need. It’s an easy, no-fail recipe.
If you allow 100% pure maple syrup in your healthy eating plan, you can drizzle a bit of this on top to give punch of sweetness. I ate it both with a little syrup and without. Both were delicious.
No more donuts for awhile, but you can bet I’ll be indulging in my healthy comfort foods.
Paleo Sweet Potato Casserole
- 3 pounds sweet potatoes peeled and cubed
- 1/3 cup butter softened, or ghee
- 1 tablespoon cashew milk
- 2 large eggs
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 teaspoon vanilla
- 1 1/2 cups chopped pecans divided
- Cinnamon for sprinkling
- Boil water in a large saucepan over medium heat.
- Cut the potatoes into chunks and place the chunks in the boiling water. Allow the potatoes to boil for 15-20 minutes* or until the chunks are soft.
- Drain off the water.
- Preheat the oven to 350 degrees.
- Add the butter and milk to the drained potatoes.
- Use a hand mixer to beat the potatoes until the butter is completely melted and the potatoes are smooth.
- Add the eggs, salt, cinnamon and vanilla. Beat for an additional 1-2 minutes until the egg is completely mixed in.
- Spray the bottom of a 8x11" pan with coconut oil spray.
- Sprinkle 3/4 cup chopped pecans on the bottom of the baking dish.
- Spoon the sweet potato mixture on top of the pecans, covering the entire bottom of the pan.
- Sprinkle the top with the remaining pecans.
- Dust the top with additional cinnamon.
- Bake for 40 minutes.
- Serve warm.