Paleo Sweet Potato Casserole
A comforting and healthy twist on the classic sweet potato casserole, made with natural ingredients and warm spices, perfect for holiday feasts or weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Paleo
- Diet: Paleo
Ingredients
- 2 large sweet potatoes, peeled and chopped
- ½ cup coconut milk
- ¼ cup maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup pecan nuts, chopped
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Place the sweet potatoes in a large pot of boiling salted water and cook until tender, about 10-15 minutes.
- Drain the sweet potatoes and transfer them to a mixing bowl. Use a potato masher to mash until smooth.
- Add the coconut milk, maple syrup, coconut oil, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes and stir until smooth.
- Pour the sweet potato mixture into a greased baking dish, spreading it evenly.
- Sprinkle the chopped pecans generously over the top.
- Bake for 25-30 minutes, or until heated through and pecans are slightly golden.
- Let it cool before serving. Enjoy!
Notes
For a creamier texture, consider using a food processor instead of a potato masher. If avoiding nuts, replace pecans with gluten-free breadcrumbs or oats.