Deliciously Organic

Organic, Grain Free, Gluten Free, Paleo Recipes and Thyroid Health

Sweet Potato Casserole (Grain Free, Paleo, Primal)

Most Thanksgiving tables regularly feature sweet potato casserole. I enjoy the subtle, creamy sweetness combined with the crunchy, sweet-salty pecan topping.

Sweet Potato Casserole
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.

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.

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Ingredients

Instructions

  1. 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.
  2. 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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https://deliciouslyorganic.net/sweet-potato-casserole-grain-free-paleo-primal-gaps/

 

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86 Comments

  10. 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!
    Reply to this comment

  14. 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.
    Reply to this comment

  15. 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!
    Reply to this comment

  17. 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!!
    Reply to this comment

  18. 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!
    Reply to this comment

  22. 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!
    Reply to this comment

  24. 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
    Reply to this comment

  26. 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
    Reply to this comment

    • 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. :)
      Reply to this comment

  27. 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.
    Reply to this comment

        • 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?
          Reply to this comment

  29. 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
    Reply to this comment

  30. 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.
    Reply to this comment

  31. 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.
    Reply to this comment

  35. I Am A Chiropractor

    April 17, 2017 at 10:22 am

    It seems that sweet potato dishes seem to get sweeter by added sugar each year. Often I can only stand a bite or two before I put my spoon down. So I found this article while looking for grain free alternatives that I could use honey or Stevia to sweeten. Thanks for your post.
    Reply to this comment

  36. Mr. Laser

    April 19, 2017 at 12:33 pm

    The Paleo diet has been such an eye opener for us and me specifically. My joints ache and swell and I even had trouble with random blurry vision. Changing to paleo helped with inflammation within a few days and the random bouts with blurry eyesight went away, unexpectedly as well. I don't know what else could have helped with it since I didn't change anything else. My doctor didn't know what was causing the occasional blurry vision so my guess was it was inflammation or a type of allergic reaction to my SAD (Standard American Diet).
    Reply to this comment

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