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Paleo Sweet Potato Casserole
Paleo sweet potato casserole is a healthy twist on a traditional side dish. Creamy sweet potatoes with a cinnamon pecan topping.
Prep Time
30
mins
Cook Time
40
mins
Total Time
1
hr
10
mins
Course:
Side Dish
Cuisine:
American
Servings:
8
servings
Calories:
484
kcal
Author:
Julie Clark
Ingredients
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
Instructions
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.
Notes
*Exact time will depend on how big the sweet potato cubes are.
Nutrition
Serving:
220
g
|
Calories:
484
kcal
|
Carbohydrates:
52
g
|
Protein:
7
g
|
Fat:
29
g