This paleo sweet potato casserole is made with zero refined sugar! Instead, we’re using the natural sweetness from sweet potato plus a little maple syrup (just 6 tbsp in the entire dish!). This healthy side dish is super veggie-filled, and extra delicious! Gluten-free, dairy-free, and made special with an easy pecan oatmeal topping. Grain-free options are listed below! You will love this one!
Paleo sweet potato casserole
While I’m not a paleo all the time person, I do love to take pieces of it into my own cooking – zero refined sugars.
If you’ve checked out any of the baked recipes here on Fit Mama Real Food, you’ll see a common theme. We bake with fruits for sweetness, maple syrup, and other natural sweeteners.
Why not?! When food turns out this good, there is no need to add anything else.
How do we make this a dairy-free sweet potato casserole?
Instead of using heavy cream or milk, we’re opting for canned coconut milk. Canned coconut milk will give you the same creamiest you’d get from cream, but without the dairy!
I think the extra bit of sweetness from the coconut milk totally works in here too.
How do we make this a grain-free and gluten-free sweet potato casserole?
The only grains used are oats and oat flour in the topping. I love that oats are naturally gluten-free. If you need to be sure that your oats are certified gluten-free, look for that certification on your packaging.
Easily make your own oat flour at home with this oat flour tutorial!
To make this grain-free as well, swap the oats for shredded coconut, and the oat flour for almond flour.
What you’ll need to make this healthy sweet potato casserole
- sweet potato
- ground flaxseed
- coconut milk
- maple syrup
- coconut oil
- vanilla extract
- cinnamon
- nutmeg
- sea salt
- pecans
- oat flour
- rolled oats
How to make it
- Start by steaming the cubed sweet potato for 13-18 minutes, until fork tender. Remove from the steamer and mash in a bowl. Add the flax egg, coconut milk, maple syrup, coconut oil, vanilla extract, cinnamon, nutmeg and sea salt. Mix and pour into a casserole dish.
- Make the topping by mixing together the pecans, oats, oat flour, coconut sugar and coconut oil. Spread evenly on top of the sweet potato mixture.
- Bake at 350 degrees F for 35-40 minutes, until the topping is crunchy.
More healthy recipes that pair well with this
Paleo Sweet Potato Casserole
Ingredients
- 10 cups sweet potatoes peeled and diced into small cubes
- 1 tbsp ground flaxseed mix with 2 tbsp water and let sit for 5 minutes to create a flax egg
- 3/4 cup canned coconut milk
- 3 tbsp maple syrup
- 2 tbsp coconut oil melted
- 2 tsp vanilla extract
- 1.5 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp sea salt
Pecan Oatmeal Topping Ingredients
- 1/2 cup pecans chopped
- 1/4 cup oat flour
- 1/4 cup rolled oats
- 3 tbsp maple syrup
- 1/4 cup coconut oil melted
Instructions
- Start by steaming the cubed sweet potato for 13-18 minutes, until fork-tender. Remove from the steamer and mash in a bowl. Add the flax egg, coconut milk, maple syrup, coconut oil, vanilla extract, cinnamon, nutmeg, and sea salt. Mix and pour into a casserole dish.
- Make the topping by mixing together the pecans, oats, oat flour, maple syrup, and coconut oil. Spread evenly on top of the sweet potato mixture.
- Bake at 350 degrees F for 35-40 minutes, until the topping is crunchy.
Nutrition
If you try this recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
