Sweet Potato Casserole {Paleo & Egg Free}

sweet potato casserole1

 

sw potato

At first glance you may be thinking, “This is not a Paleo recipe, it has marshmallows on top!” ….But wait! I have you covered :) While you are right, I used traditional marshmallows for the picture above, my blogger friend Megan over at Allergy Free Alaska recently posted an amazing looking  marshmallow recipe that’s corn free and made with coconut sugar! I had every intention of making them for this recipe but simply ran out of time. However, they look amazing and I WILL be making them in the near future!

And if making homemade marshmallows isn’t your thing, I also have a really yummy Paleo Pecan Streussel Topping you can use. See – I told you I have you covered :)

And as for the filling, well… I made it super creamy with the use of full fat canned coconut milk (don’t worry, you can’t taste the coconut!), lightly sweetened it with orange juice and coconut palm sugar, and seasoned it with cinnamon, nutmeg, cloves, salt, and pepper. All of that, AND it’s egg free – YAY!!!

So here’s the recipe:

Sweet Potato Casserole {Paleo & Egg Free}
 
Ingredients
  • 4 Large or 5 Small Sweet Potatoes
  • ½ C Orange Juice
  • ½ C Full-Fat Canned Coconut Milk, well shaken
  • ¼ C Coconut Palm Sugar + more to taste
  • ¼ C Refined Coconut Oil, melted
  • 2 tsp. Salt
  • ½ tsp. Ground Black Pepper
  • 1 tsp. Ground Cinnamon
  • ¾ tsp. Ground Nutmeg
  • ⅛ tsp. Ground Cloves
Streussel Topping:
  • 1 C Whole Raw Pecans
  • ¾ C Blanched Almond Flour
  • ½ tsp. Ground Cinnamon
  • 2 Tbsp. Honey
  • 2 Tbsp. + 1 tsp. Refined Coconut Oil, Solidified
Instructions
  1. Preheat oven to 375 degrees.
  2. Wash and pierce each potato several times with a sharp knife about 1 inch deep.
  3. Place on a lined baking sheet and bake for 1 hour or until you can easily insert a knife into the center of the sweet potato. Allow to cool enough to handle.
  4. Then, scoop out sweet potato meat from the skins and place into the mixing bowl of a stand mixer (if you don't have a stand mixer, you can use a food processor or beat with a hand held mixer).
  5. Add all of the remaining ingredients and beat with a paddle attachment.
  6. Transfer to a medium-sized baking dish and evenly sprinkle on the pecan streussel topping (directions below) or with an even layer of homemade marshmallows (link above).
  7. Reduce heat to 350 degrees and bake for 20 minutes or until the top is golden brown.
For the Pecan Streussel Topping:
  1. Add the almond flour and pecans to the bowl of a food processor fitted with the "S" blade. Process until the mixture resembles sand.
  2. Add the remaining ingredients and process until well combined.

this post is part of Fat Tuesday, Allergy Free Wednesdays, and Gluten Free Wednesdays

Comments

  1. Thanks for answering my question about the paleo marshmallows. This casserole looks mighty good!

Trackbacks

  1. […] ***CLICK HERE for my updated Sweet Potato Casserole*** We’ve been eating lots of sweet potatoes, we can’t get enough! So last night at dinner I decided to change it up a bit and make a sweet potato casserole. My family went bonkers over this casserole (anyone used to play the board game called Bonkers when they were little?) – mainly because it had marshmallows on top! We don’t usually eat refined sugars or marshmallows but I gave in last night… but you are certainly welcome leave them off if you want. In my opinion this casserole is perfect without the marshmallows. First of all, it’s simple to make. Secondly, the sweet potatoes are super creamy because I used SO Delicious coconut creamer (original) instead of heavy cream, then I sweetened them with orange juice, added some spices, and pureed it in a food processor to make them silky smooth. Even if you don’t add the marshmallows or the coconut palm sugar (I recommend the sugar, SO GOOD caramelized on top!) you still should heat it up in the oven. Enjoy! […]

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