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.
We are trying to eat fewer gains, so I have been creating more and more Paleo recipes. 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 no refined sugar). 
I promise you won’t know that this is a Paleo sweet potato casserole. Oh, unless you want it covered in marshmallows! So for my kids, I’ll add marshmallows to one side, because it’s their favorite part.
Paleo Sweet Potato Casserole {Gluten-Free, Dairy-Free}
Ingredients
- 3 cups cooked sweet potatoes mashed (Bake sweet potatoes at 400 degrees for 1 hour)
- 1 cup pure maple syrup
- 1/3 cup non-dairy butter melted (I like Earth Balance)
- 2 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 of dairy-free butter melted (I like Earth Balance)
- 1 cup coconut sugar sugar
- 1 cup pecans chopped
Instructions
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Preheat oven to 350 degrees.
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Mix melted butter, pure maple syrup, eggs and pure vanilla extract.
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Add sweet mashed sweet potatoes, mix well.
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Add non-dairy milk.
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Beat with an electric mixer until smooth.
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Mix topping ingredients in a small bowl.
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Pour sweet potatoes mixture into greased casserole dish (1 1/2 quarts).
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Sprinkle topping over sweet potato mixture.
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Bake for 25 to 30 minutes.
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Enjoy!
Recipe Notes
Mama says, "Check all of your labels!"
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