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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.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Course:
Side Dish
Cuisine:
American
Keyword:
Paleo sweet potato casserole, sweet potato casserole
Servings:
10
servings
Author:
Audrey
Ingredients
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:
1
g
|
Calories:
323
kcal
|
Carbohydrates:
39
g
|
Protein:
2
g
|
Fat:
17
g
|
Saturated Fat:
3
g
|
Cholesterol:
32
mg
|
Sodium:
138
mg
|
Potassium:
125
mg
|
Fiber:
2
g
|
Sugar:
30
g
|
Vitamin A:
55
IU
|
Vitamin C:
0.1
mg
|
Calcium:
58
mg
|
Iron:
0.6
mg