Healthy Sweet Potato Casserole
Made with creamy coconut milk and wholesome ingredients, this healthy sweet potato casserole is a nourishing twist on a classic holiday favorite. The sweet potatoes are light and fluffy, and the casserole is topped with an irresistible crispy pecan crumble. It’s gluten-free, paleo, and easy to make ahead the day before!
Prep: 25Cook: 40Total: 1 hour 5 minutes
Servings: 6-8 1x
Ingredients
Casserole:
- 2 lbs sweet potatoes, peeled and cut into 1-inch cubes
- ⅓ cup coconut milk (or milk of choice)
- 3 tablespoons coconut oil or butter
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon sea salt
- 2 large eggs
Pecan Topping:
- ½ cup chopped raw pecans
- ½ cup almond flour
- 1 tablespoon arrowroot
- 2 tablespoons coconut sugar
- 1 teaspoon cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon sea salt
- 2 tablespoons + 2 teaspoons coconut oil or butter, room temperature
- 1 tablespoon maple syrup
Instructions
- Prep: Preheat the oven to 375°F and grease a medium baking dish (2-quart or 8×8 baking dish) with coconut oil.
- Cook the potatoes: Place the cubed sweet potatoes in a large pot and add enough water to cover them by about 1 inch. Bring the water to a boil, then reduce the heat to medium and cook the potatoes for 12-15 minutes, or until fork tender.
- Make the pecan topping: While the potatoes are cooking, in a medium bowl, whisk together the almond flour, arrowroot flour, coconut sugar, chopped pecans, cinnamon, nutmeg, and salt. Add the coconut oil and maple syrup, and fold it into the dry mixture with the back of a fork until a crumble forms. Set aside.
- Whip the potatoes: Once cooked, drain the potatoes and add them to a stand mixer or large mixing bowl. Add the coconut milk, coconut oil, maple syrup, vanilla, and sea salt. Using the beater attachment, whip the ingredients together until smooth. Fold in the eggs.
- Transfer: Pour the sweet potato filling into the prepared baking dish and spread it so it sits evenly in the pan. Crumble the pecan topping evenly on top of the sweet potato mixture.
- Bake: Cover the dish with aluminum foil and bake for 20 minutes. Uncover the dish, and bake for an additional 15-20 minutes, or until the topping is golden brown and crisp. Let the casserole sit for 5 minutes prior to serving. Serve warm.
Notes
- I recommend using canned coconut milk for the best texture and flavor.
- To make this ahead of time, prep the entire sweet potato casserole but don’t bake it. Cover it tightly and store it in the refrigerator. Pull it out from the fridge when you’re ready to bake it and let it come to room temperature for 1-2 hours. Bake as directed.
- To make this vegan, use two tablespoons egg substitute like Bob’s Red Mill Egg Replacer in place of the eggs.
Find it online: https://coconutsandkettlebells.com/paleo-sweet-potato-casserole/