Get ready to transform your ordinary side dish into a culinary masterpiece that will have everyone at the table begging for seconds! This Traditional and Paleo Sweet Potato Casserole is not just a recipe—it's a flavor explosion that combines the rich, creamy goodness of sweet potatoes with a crunchy pecan topping that will make your mouth water. Whether you're a health-conscious foodie or simply someone who loves incredibly delicious comfort food, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Paleo
Serves: 8 servings
Ingredients
- 4 large sweet potatoes
- 1/4 cup coconut milk
- 1/4 cup maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup pecans, chopped
- 1/4 cup almond flour
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly wash and peel the sweet potatoes, then cut them into large, uniform chunks to ensure even cooking.
- Place sweet potato chunks in a large pot of boiling water. Cook for 15-20 minutes until potatoes are extremely tender and can be easily pierced with a fork.
- Drain the sweet potatoes and transfer them to a large mixing bowl. Using a potato masher or electric mixer, mash the potatoes until smooth and creamy.
- Add coconut milk, maple syrup, eggs, vanilla extract, cinnamon, and nutmeg to the mashed sweet potatoes. Mix thoroughly until all ingredients are well combined and the mixture is smooth.
- Grease a 9x13 inch baking dish with coconut oil or butter to prevent sticking. Pour the sweet potato mixture into the prepared baking dish, spreading it evenly with a spatula.
- In a separate small bowl, combine chopped pecans and almond flour. Sprinkle this mixture evenly over the top of the sweet potato base to create a crunchy topping.
- Place the casserole in the preheated oven and bake for 35-45 minutes. The top should become golden brown and slightly crispy, and the center should be set.
- Remove from the oven and let the casserole cool for 10-15 minutes before serving. This allows the dish to set and makes it easier to portion.
- Serve warm as a delicious side dish or dessert. Can be stored in the refrigerator for up to 3-4 days and reheated in the oven or microwave.
Tips
- Choose the right sweet potatoes: Look for firm, smooth potatoes with no bruises or soft spots for the best texture and flavor.
- Don't rush the boiling process: Ensure your sweet potatoes are super tender before mashing to achieve that ultra-creamy consistency.
- Whip your potatoes thoroughly: Use an electric mixer for the smoothest possible base, eliminating any lumps.
- Room temperature ingredients matter: Let eggs and coconut milk sit out for a few minutes before mixing to help them blend more evenly.
- For extra crunch, toast your pecans briefly in a dry skillet before adding to the topping to enhance their nutty flavor.
- Watch the casserole carefully in the last 10 minutes of baking to prevent the topping from burning.
- Let the casserole rest after baking—this helps it set and makes serving much easier.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 6g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 55mg
