Sweet Potato Casserole (Grain Free, Paleo, Primal)

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.


    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


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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  1. Shalene

    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!

  2. Carrie

    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.

  3. Jen

    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!

  4. Sara

    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!!

  5. Gillian

    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!

  6. 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!

  7. Breanna

    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

  8. Emilia

    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

    • Deliciously Organic

      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. :)

  9. Darla

    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.

        • Deliciously Organic

          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?

  10. Karrie

    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

  11. Chris

    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.

  12. Kathleen Barrett

    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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