paleo sweet potato casserole

I can’t believe Thanksgiving is right around the corner! I’ve been working hard the past couple of weeks to post some healthier Holiday recipes for you guys, and this is definitely my favorite so far. I personally think it tastes better than any sugar-laden, marshmallow topped casserole out there, and it’s sweetened with a mere 1/4 cup of real maple syrup.

It’s also VERY easy. Start with your mashed sweet potatoes, add the other filling ingredients and blend or mash until smooth. Then, make your topping, which is probably my favorite part because who doesn’t love crumbly topping. I decided to add almond flour to make it even more like a traditional crumble, and it worked so well. 

You and your loved ones will love this casserole and I promise you won’t miss the large amounts of refined sugar that are added to the traditional versions. This recipe is SO good!

Paleo Sweet Potato Casserole

2015-11-17 10:06:41

Serves 4

A healthy twist on a sweet holiday favorite. This vegan, paleo, grain-free casserole is sweetened with maple syrup, making it free of refined sugars, but still reminiscent of one of your favorite sweet potato dishes.

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Cook Time

45 min

Total Time

55 min

Cook Time

45 min

Total Time

55 min

Ingredients

1. 4 medium sweet potatoes - roasted and peeled
2. 1/4 c real maple syrup
3. 2 eggs
4. 1/2 c milk of choice (I used canned, full-fat coconut milk)
5. 2 tbsp melted butter
6. 1 1/2 tsp cinnamon
7. 1/2 tsp nutmeg
8. 1/4 tsp ground ginger
9. 1/4 tsp salt
10. 1 tsp vanilla
11. For the Topping
12. 1 c chopped walnuts or pecans
13. 1 tbsp melted butter
14. 1/3 c almond meal
15. 1 tbsp real maple syrup

Instructions

1. Preheat your oven to 350 F.
2. Grease a medium sized casserole dish with coconut oil and set aside
3. Mash your cooked sweet potatoes (see notes) with a potato masher, and add the rest of the filling ingredients (everything except the Topping ingredients)
4. Using a hand mixer, stand mixer, or the potato masher, combine everything until smooth
5. Spoon the mixture into the greased dish and set aside
6. In a medium sized bowl, add all of the topping ingredients and stir to combine
7. Evenly layer the topping onto the top of the sweet potato filling
8. Bake for 45 minutes

Notes

1. I like to cook my sweet potatoes with the skin on in a 350 F. oven for 50 minutes
2. Then I let them cool enough to where they can be handled, and remove the skin
3. To make this recipe nut-free, sub the almond flour for your favorite gluten free flour mix. I love Bob's Red Mill brand.

By Katie Benson

healing whole nutrition https://www.healingwholenutrition.com/