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Paleo Sweet Potato Casserole {Gluten-Free, Dairy-Free}

By Audrey Roberts

Published Oct 22, 2017

5

Read 25 Reviews

Prep 10 minutes mins

Cook 30 minutes mins

Servings 10 servings

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A Southern classic with a Paleo twist. Fluffy sweet potato casserole topped with a crunchy pecan crumble. Gluten-free, dairy-free, grain-free, and no refined sugar. 

Paleo Sweet Potato Casserole

Several years ago I also went dairy-free. My family and I are also trying to eat fewer gains, so I have been creating more and more Paleo recipes.

The Paleo recipes are still gluten-free but they are also grain-free, dairy-free and have no refined sugars.

This Paleo Sweet Potato Casserole is a Paleo twist to my traditional Southern Sweet Potato Casserole.

Paleo Thanksgiving Side Dish

One of my favorite Thanksgiving side dishes is sweet potato casserole. I knew that it would be easy for me to modify my gluten-free sweet potato casserole recipe to be Paleo.

With just a few simple substitutions, my favorite sweet potato casserole recipe is now Paleo (dairy-free, grain-free, and has no refined sugar).

How To Make Paleo Sweet Potato Casserole

• Preheat oven to 350° F.
• In a large bowl add the melted dairy-free butter, pure maple syrup, ginger, cinnamon, nutmeg,  eggs, and pure vanilla extract.
• Add the cooked mashed sweet potatoes and mix well.
• Add the dairy-free milk.
• Beat the sweet potato mixture with an electric mixer until smooth.
• Mix topping ingredients in a small bowl.
• Pour sweet potatoes mixture into a greased casserole dish (1 1/2 quarts).
• Sprinkle the topping over sweet potato mixture.
• Bake for 25 to 30 minutes.
• Enjoy!
• Store leftovers in an air-tight container.
• Reheat leftovers in the microwave or oven.

Tips For Baking Sweet Potatoes

I usually bake the sweet potatoes for 1 hour at 400°F (as listed in the recipe card). I always bake them the night before to save time.

I bake the sweet potatoes, allow them to cool, put them in a storage bag and then refrigerate them. When I am ready to make the casserole, I take the sweet potatoes out of the refrigerator, peel off the skins and then mashed them.

You can also microwave sweet potatoes as well. I have not tried boiling them.

Grain-Free And Paleo Flour

In Paleo cooking and baking grain-free flours like almond and coconut flour are used. I used coconut flour in this recipe.

Most gluten-free cooking or baking uses gluten-free rice flour blends. Rice is a grain and is not used in Paleo recipes.

No Refined Sugars

In Paleo baking and cooking, recipes use natural sugars that have not been processed. Some of my favorite non-refined sugars to cook and bake with are honey, pure maple syrup, and coconut sugar.

For this Paleo sweet potato casserole recipe, I used pure maple sugar.

Dairy-Free Cooking

My husband, my youngest son, and I are all dairy-free.  The Paleo sweet potato casserole was made with Smart Balance butter and almond milk.

Some of my favorite dairy-free alternatives that I like to cook with are almond, cashew or coconut milk. I also like baking and cooking with coconut oil, olive oil or Earth Balance or Smart Balance butter.

I promise you won’t know that this is a Paleo sweet potato casserole. It’s just as sweet and creamy as a traditional sweet potato casserole.

Check Out My Easy Gluten-Free Thanksgiving Recipes!

• Easy Gluten-Free Stuffing {Dairy-Free}
• Gluten-Free Dinner Rolls {Dairy-Free Option}
• Easy Gluten-Free Pumpkin Pie {Dairy-Free Option}

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★Did you make this recipe? Please give it a star rating below!★

5 from 10 votes

Paleo Sweet Potato Casserole {Gluten-Free, Dairy-Free}

By: Audrey

Servings: 10 servings

Prep: 10 minutes mins

Cook: 30 minutes mins

A Southern classic with a Paleo twist. Fluffy sweet potato casserole topped with a crunchy pecan crumble. Gluten-free, dairy-free, grain-free and no refined sugar.

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Ingredients 

1x2x3x

• ▢ 3 cups cooked sweet potatoes, mashed (Bake sweet potatoes at 400 degrees for 1 hour)
• ▢ 1 cup pure maple syrup
• ▢ 1/3 cup dairy-free butter, melted, I like Smart Balance
• ▢ 2 large eggs
• ▢ 1 teaspoon pure vanilla extract
• ▢ 2 teaspoon cinnamon
• ▢ 1/4 teaspoon nutmeg
• ▢ 1/8 teaspoon ginger
• ▢ 1/4 cup dairy-free milk, I like cashew, almond or coconut milk

Topping:

• ▢ 1/3 cup coconut flour
• ▢ 1/2 teaspoon cinnamon
• ▢ 3 tablespoons  dairy-free butter, melted
• ▢ 1 cup coconut sugar sugar
• ▢ 1 cup pecans, chopped

US Customary - Metric

Instructions 

• Preheat oven to 350 degrees.
• In a large bowl add the melted dairy-free butter, pure maple syrup, ginger, cinnamon, nutmeg,  eggs, and pure vanilla extract.
• Add sweet mashed sweet potatoes and mix well.
• Add the dairy-free milk.
• Beat the mixture with an electric mixer until smooth.
• Mix topping ingredients in a small bowl.
• Pour sweet potatoes mixture into greased casserole dish (1 1/2 quarts).
• Sprinkle topping over sweet potato mixture.
• Bake for 25 to 30 minutes.
• Enjoy!
• Store leftovers in an airtight container in the refrigerator. Reheat in the microwave or oven.

Notes

• Store leftovers in an airtight container in the refrigerator.
• Reheat in the microwave or oven.
• Mama says, "Check all of your labels!"

Nutrition

Serving: 1gCalories: 323kcalCarbohydrates: 39gProtein: 2gFat: 17gSaturated Fat: 3gCholesterol: 32mgSodium: 138mgPotassium: 125mgFiber: 2gSugar: 30gVitamin A: 55IUVitamin C: 0.1mgCalcium: 58mgIron: 0.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish

Cuisine: American

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