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Sweet Potato Casserole (Grain Free, Paleo, Primal)

by Deliciously Organic on November 13, 2012

Sweet Potato Casserole via DeliciouslyOrganic.net #paleo #grainfree

Most Thanksgiving tables regularly feature sweet potato casserole. I enjoy the subtle, creamy sweetness combined with the crunchy, sweet-salty pecan topping. This version isn’t too sweet, but you can add additional honey if you want. Use either cream or coconut milk depending on your dietary needs. You can make the potato mixture two days ahead of time and store it in the refrigerator before adding the topping and baking it on Thanksgiving day. My Mom never topped our casserole with marshmallows (although, as a kid, I secretly wanted her too). If you want to top yours with marshmallows, here’s a honey-vanilla marshmallow recipe for a sticky-sweet, indulgent topping.

Sweet Potato Casserole via DeliciouslyOrganic.net #paleo #grainfree


Sweet Potato Casserole (Grain Free, Paleo, Primal)

Serving Size: Serves 8

Sweet Potato Casserole (Grain Free, Paleo, Primal)

Bake the sweet potatoes at 400ºF for 45 minutes, until soft. Then remove the skins before using in this recipe.


Ingredients

    For the Potatoes:

  • 3 cups baked sweet potatoes (about 5 large potatoes)

  • 1/4 cup honey

  • 2 large eggs, beaten

  • 1/2 cup unsalted butter or ghee, melted

  • 1/2 cup coconut milk (or heavy cream)

  • 1 1/2 teaspoons vanilla extract

  • 1/4 teaspoon Celtic sea salt
  • For the Topping:

  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • 2 tablespoons honey

  • 1/8 teaspoon Celtic sea salt
  • 4 tablespoons butter or ghee, melted

  • 1 cup chopped pecans

Instructions

Preheat oven to 350ºF and adjust rack to middle position. Place sweet potatoes, honey, eggs, butter, coconut milk, vanilla and salt in a mixing bowl. Mash potatoes and stir until all ingredients are thoroughly mixed. Pour into an 11 x 7-inch baking dish.

Place almond flour, coconut flour, honey, salt and butter in a medium mixing bowl. Stir until combined. Stir in pecans. Sprinkle pecan mixture in an even layer over the sweet potatoes. Bake for 20 minutes until golden brown.

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{ 56 comments… read them below or add one }

kim@hungryhealthygirl November 13, 2012 at 10:28 am

This just went on my Thanksgiving Day menu list! Looks and sounds delish!

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Emily November 13, 2012 at 11:58 am

Could I use whole wheat flour in place of the coconut and almond flour? Thanks for the recipe — looks SO good and can’t wait to make it!

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Deliciously Organic November 13, 2012 at 3:19 pm

Yes, whole wheat flour will work well as a substitution for the almond and coconut flours.

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Selidji Laleye November 13, 2012 at 2:37 pm

Love this!!!! Will definitely be making this on thanksgiving!!!!! I have a question: why is sweet potato considered paleo?? Was just wondering……

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Deliciously Organic November 13, 2012 at 3:18 pm

Thanks! According to Mark Sisson (www.marksdailyapple.com) he says that eating sweet potato on occasion is ok, if you are needing more carbs in your diet.

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Judith November 13, 2012 at 5:25 pm

Hi, I have egg sensitivities. What can I substitute for the eggs in this? Thanks.

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HeatherChristo November 14, 2012 at 1:07 pm

This looks so great- I especially love that crispy topping!

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Stefanie November 14, 2012 at 9:08 pm

MMMM …this is sounds yummy but What could I substitute the butter for? Coconut oil?

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Deliciously Organic November 15, 2012 at 8:05 am

I haven’t tried it, but I would substitute with ghee or coconut oil.

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Diane November 15, 2012 at 12:04 pm

Could you use butternut squach instead of sweet potatoe to make it GAPS friendly?

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Deliciously Organic November 15, 2012 at 12:08 pm

I haven’t tested it, but I think butternut squash would make for a great substitution!

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Christina Main November 15, 2012 at 2:24 pm

I’m loving this recipe!!!

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Sara November 15, 2012 at 4:43 pm

Can’t wait to try this! Any ideas of what I could use for the crunchy pecans? I will make two, but kids have a nut allergy.

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Shalene November 16, 2012 at 2:07 pm

So glad you posted this! I was planning on serving sweet potato casserole, but I don’t like an overly sweet version. This looks fantastic. Also, if anyone is seeking a carrot side dish for their Thanksgiving table, I highly recommend Carrie’s carrot souffle. It’s incredible!

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Deliciously Organic November 17, 2012 at 7:22 am

Thanks, Shalene!

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Elly November 18, 2012 at 7:22 am

I am also thinking of making this, but have a kid with tree nut allergy and need a pecan substitution.

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Deliciously Organic November 19, 2012 at 8:31 am

Does the topping also need to be grain-free?

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Sheila H. November 22, 2013 at 12:24 pm

You can use coconut flakes! Still crunchy and a great substitution. Hope this helps

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Trisha November 18, 2012 at 10:20 am

Could you substitute anything else for almond flour…. Trying to cut nuts out of my diet due to a possible allergy?

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Deliciously Organic November 19, 2012 at 8:30 am

Do you also need the topping to be grain-free?

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Elly November 19, 2012 at 8:32 am

nope, just tree nut free! thanks!

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Trisha November 19, 2012 at 4:40 pm

No just trying to go without nuts.

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sara November 19, 2012 at 4:52 pm

I am also looking for a subsititute. Would Oatmeal or Soynuts work?

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Melody March 31, 2013 at 1:51 pm

Try pretzels instead of nuts

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ultrahipmama November 18, 2012 at 4:02 pm

I just picked up all the ingredients for this & am making it for Thanksgiving. I’m always on the lookout for sweet potato recipes that aren’t drowning in sugar and marshmallows.

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Carrie November 20, 2012 at 4:26 pm

Made this Sunday for an early family thanksgiving. Omitted the sweetener and it was still crazy sweet! But totally awesome anyway. very rich! May try butternut squash next time. Having trouble eating too much sweet potato after going all sweetener free for a month. Now I add 1/4 the amount of sweet to most dessert recipes (or omit it from non dessert) and its more than enough.

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Jen November 22, 2012 at 2:35 pm

Making this today for Thanksgiving dinner, and I can’t get enough tastes prior to putting it in the oven! Unfortunately, my in-laws and I miscommunicated, and she’s making her “traditional” yams as well, so there will be two competing dishes. I have no doubt this one will overtake the marshmallow junk! Thanks for all of your creative and scrumptious recipes!

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Stacey November 22, 2012 at 4:42 pm

Thank you so much for this recipe. We had is today, and it was yummy!

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Sara November 22, 2012 at 4:46 pm

Made this today and it was amazing! We used toasted oatmeal instead of the pecans (nut allergy) and it was really good. I know someone said they made it and it was to sweet, but we used unsweetened coconut milk & turned out perfect. Thank you for the recipe. Happy Thanksgiving!!

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Deliciously Organic November 23, 2012 at 9:22 am

I’m so glad you enjoyed it!

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Gillian December 25, 2012 at 5:39 am

I tried this with butternut squash and it was fantastic! I served it for Christmas dinner and it was the star of the meal. It tastes like candy! (Even using unsweetened coconut milk.) I think I would cut back on the honey next time so that I can eat more of it in one sitting!

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Jess February 10, 2013 at 5:01 pm

Any idea on the Calories/Fat/Fiber etc as a whole ? Thanks :)

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Deliciously Organic February 11, 2013 at 8:47 am

I don’t have that info. Sorry I can’t help more.

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Sara February 11, 2013 at 12:34 pm

I entered all the ingredients on myfitnesspal and it came back with 376 Calories, 41 Carbs, 20 g Fat, 8g Protein.

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Conrad March 12, 2013 at 7:45 pm

If you like banana, you can sub an extra-ripe one in for the honey. Yum!

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John April 13, 2013 at 8:40 am

Is there a sub for butter ?

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Deliciously Organic April 15, 2013 at 7:49 am

Ghee would be a great substitute or you could use coconut oil.

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Annie April 13, 2013 at 8:12 pm

What do you think would be best to replace the butter with? Coconut oil? Olive oil? Something else? This recipe works perfectly for my diet restrictions right now (soy, wheat, dairy free) except for the butter!
Thanks!

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Deliciously Organic April 15, 2013 at 7:46 am

Ghee would be the perfect substitute since it’s free of milk solids, but still has that nice buttery flavor. Second behind that would be coconut oil.

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Norma August 23, 2013 at 3:33 pm

I’m making this today and noticed that the dish size might be incorrect. Should it be 11×17? Thanks!

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Deliciously Organic August 26, 2013 at 7:32 am

It should be 11 x 7. I hope you enjoyed it!

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Breanna November 4, 2013 at 10:24 am

Thanks for sharing this yummy recipe! I made this but used butternut squash with 2 sweet potatoes thrown in (just what I had on hand) and it was amazing! So much better than traditional sweet potato casserole

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Rhi Delk November 9, 2013 at 3:35 pm

Do you think this would work with acorn squash instead?

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Deliciously Organic November 10, 2013 at 4:10 am

I haven’t tried it, but it sounds like a good idea!

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Emilia November 19, 2013 at 8:12 am

How does this compare to your previous sweet potato recipe from 2009? Is this significantly less sweet? I would make either grain free, so I am just wondering which one you/your family prefer! Thank you

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Deliciously Organic November 20, 2013 at 9:15 am

They are similar, but this one is less sweet and of course, is grain free. I will be making the grain-free version again this Thanksgiving. It was a huge hit with the family and no one knew I used less sweetener. :)

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Darla November 20, 2013 at 4:54 pm

Just made half a batch of this to see if I want to make this for Thanksgiving. I substituted almonds for the pecans since that is what I had on hand. It is absolutely delicious, and I am sure my non-paleo family will love it just as much as I do! Can’t wait to make it again for Thanksgiving.

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Julie November 22, 2013 at 1:04 am

I will definitely be making this for Thanksgiving! Just wondering how to adjust the cooking time if I decide to make the potato base a day ahead and refrigerate it.

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Deliciously Organic November 26, 2013 at 10:31 am

Yes, you can make the potato base a day ahead and refrigerate. Pour it into a pan, cover with the topping and bake. Happy Thanksgiving!

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Julie November 26, 2013 at 10:37 am

Do I need to cook it longer than 20 minutes if it’s cold out of the refrigerator?

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Deliciously Organic November 27, 2013 at 5:23 am

If it’s all cold, then yes, it would need to bake longer. I would let the potato mixture sit out at room temp for about 1 hour, put the topping on and then bake for the usual 20 minutes. If the dish is completely cold when it goes in the oven, my fear is that the topping will burn b/c you’ll need to bake it for much longer (probably 40-45 minutes). Does that make sense?

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Karrie November 22, 2013 at 10:18 am

This recipe looks amazing…..so sorry to show my ignorance, but I’m on the other side of the world and we don’t celebrate Thanksgiving, but with all the talk about marshmallow I’m confused about whether this is a main (savory) or dessert dish? I’ve tried and tried to figure it out by going over and over the ingredients…..but alas….I’m still none the wiser…..Peace xx

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Deliciously Organic November 26, 2013 at 10:31 am

We serve this as a side dish. I know it’s a bit confusing with the talk about marshmallows. :) It’s been a traditional dish served here for many decades.

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Chris November 28, 2013 at 6:59 pm

Thanks for the great recipe. Took it to a Thanksgiving dinner and it was one of the hits of the dinner. Only change I made was I used coconut cream instead of coconut milk. Made it on Wednesday, assembled and baked on Thursday morning. Left it out for a bit before baking and needed to add 10-15 mins to baking time, pulled it when sweet potato mix hit 170 degs. This will go into regular rotation.

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Kathleen Barrett December 17, 2013 at 3:55 pm

This is delicious…a big hit at Thanksgiving dinner but no leftovers to bring home…so I am making it again just for us…Thank you for sharing this. I have recently gone gluten free…and boy sometimes it’s tough…especially making Thanksgiving dinner and also now making christmas cookies …I am the only one gluten free, hard to not nibble the fresh out of the oven cookies. This recipe is sweet enough and filling enough to curb the sweet tooth.

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Deliciously Organic December 18, 2013 at 10:29 am

I’m so glad you all enjoyed it!

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