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    Home » Sides

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

    Published: Oct 22, 2017 · by Audrey

    Pin Recipe Jump to recipe →
    Paleo sweet potato casserole Pinterest pin 2B

    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

    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 ½ 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.

    Paleo Sweet Potato Casserole

    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!★

    Paleo Sweet Potato Casserole
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    5 from 10 votes

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

    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.
    Course Side Dish
    Cuisine American
    Keyword Paleo sweet potato casserole, sweet potato casserole
    Prep Time 10 minutes minutes
    Cook Time 30 minutes minutes
    Servings 10 servings
    Calories 323kcal
    Author Audrey

    Ingredients

    • 3 cups cooked sweet potatoes (mashed (Bake sweet potatoes at 400 degrees for 1 hour))
    • 1 cup pure maple syrup
    • ⅓ cup dairy-free butter, melted (I like Smart Balance)
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • 2 teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • ⅛ teaspoon ginger
    • ¼ cup dairy-free milk (I like cashew, almond or coconut milk)

    Topping:

    • ⅓ cup coconut flour
    • ½ 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 ½ 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: 1g | Calories: 323kcal | Carbohydrates: 39g | Protein: 2g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 138mg | Potassium: 125mg | Fiber: 2g | Sugar: 30g | Vitamin A: 55IU | Vitamin C: 0.1mg | Calcium: 58mg | Iron: 0.6mg
    Pin Recipe
    Did you enjoy this recipe? Please give it a star rating below in the comments. Thank you!
    GET MY NEW COOKBOOK!Check out The Everything Gluten-Free & Dairy-Free Cookbook!
    DID YOU MAKE THIS RECIPE?Share a recipe pic with me and mention @MamaKnowsGlutenFree and use the tag #mamaknowsglutenfree!

     

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    © MAMA KNOWS GLUTEN FREE. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.

    Reader Interactions

    Comments

    1. Jennifer says

      December 28, 2022 at 8:35 pm

      Absolutely amazing!!! Love it! Everyone raves about it when I make it! It’s like dessert for dinner. Thank you!

      Reply
    2. Julia Herzing says

      November 23, 2022 at 4:41 pm

      Hi! I made this last Thanksgiving and loved it! So did everyone else! I’m wondering if I can make ahead today and refrigerate and not bake it until tomorrow? I’m so glad I found your recipes! Our whole family is GF and DF and you have made our lives better!!

      Reply
      • Audrey says

        November 26, 2022 at 11:33 am

        Hi Julia! I am so happy to hear that everyone loved the casserole. You can always make it ahead of time and bake it later. You can also bake it and reheat it easily too. Wishing you a Happy Thanksgiving!

        Reply
    3. Melissa says

      December 17, 2021 at 8:21 am

      I love this recipe! I make it every year for Thanksgiving and Christmas! It’s the only time my dad will eat sweet potatoes. 😊

      Reply
    4. Abby Wilson says

      November 28, 2021 at 5:16 pm

      I’d give this more than 5 stars if I could. I absolutely LOVED this dish, and it was a perfect side at our Thanksgiving!

      Reply
    5. Lea says

      November 26, 2021 at 2:44 pm

      Made this for Thanksgiving and it was a huge hit! This is the third recipe I have made from Mama Knows Gluten Free and all three have been total home runs. I will definitely make this for holiday meals again. Thanks!

      Reply
    6. Meg says

      November 29, 2020 at 4:25 pm

      I made this for Thanksgiving and it was a big hit-even though I’m the only one on a special diet. No one could tell it was any different. It was more like a dessert, but I’m not complaining! Aren’t all sweet potato casseroles really just pies we eat early? Definitely making this again! Thank you!

      Reply
    7. Bonnie says

      November 12, 2020 at 3:05 pm

      My friend Lori made this for a hospitality dinner. It was awesome! I’m adding this to my list of favorite side dishes.

      Reply
    8. JEANNA says

      October 10, 2020 at 1:11 pm

      I made this last night for a pot luck dinner party and it was a big hit! I am not a coconut fan so i was very surprised i didnt taste even a hint of coconut in the topping. I did think the topping was a little crumby/sandy consistency. But no one else thought so.
      I cut the maple syrup in half and next time i would cut the cinnamon in the topping in half

      Reply
    9. Amanda says

      December 21, 2019 at 1:20 am

      Can I use Kerrygold butter instead of the vegan butter? I have hypothyroidism and avoid soy ingredients. I didn’t know if it would change the consistency or anything. Thanks!

      Reply
      • Audrey says

        December 21, 2019 at 9:49 am

        HI Amanda! YOu can use the Kerrygold butter in place of the dairy-free butter. I hope you enjoy the sweet potato casserole!

        Reply
    10. Stacey says

      November 20, 2019 at 8:05 pm

      Did you boil the sweet potatoes first on stove top, mash them and then bake at 400 for an hour?

      Reply
      • Audrey says

        November 21, 2019 at 8:54 am

        Hi Stacey! I usually bake the sweet potatoes for 1 hour at 400°F (as listed in the recipe card) first. Once cooled I remove the skins and then mash the potatoes to make the casserole. I always bake them the night before to save time. I bake them, allow them to cool, put them in a storage bag and refrigerate them. You can also microwave sweet potatoes as well. I have not tried boiling them. I hope you enjoy the sweet potato casserole! 

        Reply
    11. Chelsea says

      November 17, 2019 at 11:09 pm

      I made this for a Friendsgiving and it was a HUGE hit. So delicious. Made it exactly as the recipe said and wouldn’t change a thing.

      Reply
      • Audrey says

        November 18, 2019 at 9:06 am

        Thank you so much Chelsea for the awesome 5-star recipe review! I am so happy that everyone enjoyed the sweet potato casserole. Thanks again and Happy Thanksgiving!

        Reply
    12. Brittany says

      November 17, 2019 at 6:08 pm

      My friends and I are doing a Friendsgiving before we all go home to our families for Thanksgiving and I can’t wait to try this recipe out!!! I do have a question though. One of my friends can’t have egg yolks. I was wondering if I could possibly substitute the 2 eggs with something else. What would you suggest?

      Reply
      • Audrey says

        November 18, 2019 at 9:25 am

        Hi Brittany! The only egg replacer I have baked with is Bob’s Red Mill egg replacer. I hope everyone enjoys the sweet potato casserole!

        Reply
    13. Christine says

      December 24, 2018 at 6:23 pm

      I made this at Thanksgiving! Everyone liked it but commented it tasted more like a dessert. Going to make it again tomorrow for Christmas dinner and halve the maple syrup in the sweet potatoes and halve the coconut sugar in the topping. I just know it’s going to be a winner!

      Reply
      • Audrey says

        July 08, 2019 at 9:37 am

        Thank you so much Christine for the wonderful 5-star recipe review. I am so happy that you enjoyed the casserole. Thank you again!

        Reply
    14. Susan says

      August 30, 2018 at 5:45 pm

      I made this casserole tonight for dinner and once again, I was impressed with the outcome. I cut the recipe in half and had to substitute honey for the maple syrup. But it was fine. The only thing I’d do next time is use less sugar in the topping. Audrey, I didn’t see where the cinnamon, nutmeg, and ginger were added in the directions and I almost left those out!!!! It’s a good recipe & I’ll use it again. Thanks for another good one!.

      Reply
      • Audrey says

        August 30, 2018 at 8:52 pm

        Thank you so much Susan for the wonderful 5-star review! I am so happy that you enjoyed the sweet potato casserole. Thank you for catching that the spices were missing in the directions. I fixed it. Thanks again!

        Reply
        • Geneva says

          March 10, 2019 at 2:23 pm

          Can I use another flour in place of the coconut flour for the topping.

          Reply
          • Audrey says

            March 13, 2019 at 3:40 pm

            Hi Geneva! You could use another gluten-free flour in place of the coconut flour. I hope you enjoy it!

            Reply

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    Audrey Roberts in a white kitchen for a profile photo

    I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of  The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.  Read More…

     

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