You don’t have to give up your holiday favorites just because you’re eating clean. This lovely paleo sweet potato casserole actually tastes better than the original, but without the guilt!
The perfect holiday dish…
Paleo Sweet Potato Casserole
Our holidays are always filled with timeless family recipes that we tell ourselves are only a once-in-a-year indulgence, so “no big deal”. Well, when you factor in all of the holiday parties, get-togethers, and cookie trays, you realize that it’s actually more like a month of eating badly. It’s tough to avoid delicious holiday temptations so I have devised a little work-around; where possible, I try to “clean-up” some of those guilty pleasures. This recipe is a great example.
Sweet potato casserole is one of my favorite holiday dishes that I just cannot live without. In this paleo version, we have taken out all of the inflammation-inducing sugar and eliminated all traces of butter from this family favorite. This version, that I found on Golden Barrel’s website, allows the sweet potato and pecans to shine. No syrupy sweetness here. Just perfectly sweet, slightly crunchy, with hints of savory; exactly like it should be.
Special note…
Before you get started, give the eggs and ghee(or coconut oil) time to reach room temperature. It takes about 30 minutes. I only made one substitution to Golden Barrel’s original recipe; I used ghee instead of coconut oil.
Hope you enjoy this dish as much as we did!
Paleo Sweet Potato Casserole
Print RecipeIngredients
- SWEET POTATO MASH:
- 3 lbs sweet potatoes (about 3 large sweet potatoes), peeled and cut into large chunks
- 1/2 tsp salt
- 1/4 cup of ghee (or coconut oil), melted
- 3/4 cup almond milk
- 1/3 cup coconut sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 large eggs, room temperature
- PECAN TOPPING:
- 1.5 cups chopped raw pecans
- 1/2 cup coconut sugar
- 1/2 cup almond flour
- 1 tsp cinnamon
- 1/4 tsp salt
- 6 tbsp ghee (or coconut oil), room temperature
Instructions
Preheat oven to 350° F.
Place sweet potato chunks in a large pot and cover with cold water to about 1 inch above sweet potatoes. Add 1/2 tsp salt.
Place on medium heat and bring to a boil. Reduce to a simmer, cover, and cook until fork tender (about 30 minutes).
In a medium bowl combine pecans, coconut sugar, almond flour, cinnamon, and salt. Add in ghee and mix with fork until well combined. You can also use your fingers to mix.
Once sweet potatoes are done, drain and add them back to the pot. Add 1/4 cup ghee and almond milk. Mash until smooth. Add in coconut sugar, cinnamon, 1/4 tsp salt and mix again.
Stir in eggs until completely combined. I used an immersion blender.
Layer sweet potatoes in a 13x9 baking dish.
Top with pecan mixture to cover completely.
Bake for 30 minutes.
Remove from oven. Allow to cool a bit and serve.
2 Comments
Allie
November 30, 2018 at 7:35 amCould you skip peeling the potatoes by boiling them in their jackets? When they’re tenders and cooled a little, their jackets can be slipped off easily. This recipe looks delicious!
egrant.salvi
November 30, 2018 at 11:30 amThat’s a great suggestion! You could absolutely do that but will have to watch your hands because you will need to work with the sweet potatoes while they are still a bit hot. The benefit to peeling before is that you can drain and simply put them back in the pot, but you can totally avoid the peeling step like you suggest. You can also bake the sweet potatoes to cook them. That actually retains more nutrients but takes a bit longer. Thanks for the suggestion! I will add it to the recipe. xoxo