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
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Preheat oven to 350° F.
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In a large bowl add the melted dairy-free butter, pure maple syrup, ginger, cinnamon, nutmeg, eggs, and pure vanilla extract.
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Add the cooked mashed sweet potatoes and mix well.
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Add the dairy-free milk.
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Beat the sweet potato mixture 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 a greased casserole dish (1 ½ quarts).
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Sprinkle the topping over sweet potato mixture.
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Bake for 25 to 30 minutes.
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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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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
- 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
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
Jennifer says
Absolutely amazing!!! Love it! Everyone raves about it when I make it! It’s like dessert for dinner. Thank you!
Julia Herzing says
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!!
Audrey says
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!
Melissa says
I love this recipe! I make it every year for Thanksgiving and Christmas! It’s the only time my dad will eat sweet potatoes. 😊
Abby Wilson says
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!
Lea says
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!
Meg says
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!
Bonnie says
My friend Lori made this for a hospitality dinner. It was awesome! I’m adding this to my list of favorite side dishes.
JEANNA says
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
Amanda says
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!
Audrey says
HI Amanda! YOu can use the Kerrygold butter in place of the dairy-free butter. I hope you enjoy the sweet potato casserole!
Stacey says
Did you boil the sweet potatoes first on stove top, mash them and then bake at 400 for an hour?
Audrey says
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!
Chelsea says
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.
Audrey says
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!
Brittany says
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?
Audrey says
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!
Christine says
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!
Audrey says
Thank you so much Christine for the wonderful 5-star recipe review. I am so happy that you enjoyed the casserole. Thank you again!
Susan says
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!.
Audrey says
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!
Geneva says
Can I use another flour in place of the coconut flour for the topping.
Audrey says
Hi Geneva! You could use another gluten-free flour in place of the coconut flour. I hope you enjoy it!