Sweet Potato Casserole {Paleo & Egg Free}

This creamy paleo sweet potato casserole can be topped with either homemade marshmallows or a yummy paleo pecan streusel topping!

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 ūüôā 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 ūüôā

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!!!

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So here’s the recipe:

Sweet Potato Casserole {Paleo & Egg Free}

This creamy paleo sweet potato casserole can be topped with either homemade marshmallows or a yummy paleo pecan streusel topping!

Course Dessert, Egg Free, gluten free, paleo, Side Dish
Cuisine American
Keyword gluten free sweet potato casserole, paleo sweet potato casserole, sweet potato casserole recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 8
Calories 367 kcal

Ingredients

  • 4 Large or 5 Small Sweet Potatoes
  • 1/2 C Orange Juice
  • 1/2 C Full-Fat Canned Coconut Milk well shaken
  • 1/4 C Coconut Palm Sugar + more to taste
  • 1/4 C Refined Coconut Oil melted
  • 2 tsp. Salt
  • 1/2 tsp. Ground Black Pepper
  • 1 tsp. Ground Cinnamon
  • 3/4 tsp. Ground Nutmeg
  • 1/2 tsp. Pure Vanilla

Streussel Topping:

  • 1 C Whole Raw Pecans
  • 3/4 C Blanched Almond Flour
  • 1/2 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 25-30 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.

Recipe Notes

Nutritional information is calculated used the pecan streusel topping.

Nutrition Facts
Sweet Potato Casserole {Paleo & Egg Free}
Amount Per Serving
Calories 367 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 13g 65%
Sodium 525mg 22%
Potassium 340mg 10%
Total Carbohydrates 28g 9%
Dietary Fiber 5g 20%
Sugars 11g
Protein 4g 8%
Vitamin A 185.2%
Vitamin C 14.2%
Calcium 4.3%
Iron 8.3%
* Percent Daily Values are based on a 2000 calorie diet.

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

Posted November 24, 2014 by Cassidy in Desserts, Egg Free, Nut Free, Paleo, Sides & Appetizers / 2 Comments

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2 responses to “Sweet Potato Casserole {Paleo & Egg Free}

  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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