This Paleo Sweet Potato Casserole has a super creamy and flavorful filling with a sweet, crunchy topping. It's sweetened with either a keto or paleo-friendly sweetener and is Dairy-Free, Grain-Free, Low(er)-Carb, Gluten-Free, and totally delicious!
Course Dessert, Egg Free, gluten free, paleo, Side Dish
⅓ - ⅔CupCoconut Palm Sugarto taste, or keto brown sweetener + 1 tsp. molasses (for most keto palate ⅓ will be enough. Use ⅔ if you prefer sweeter foods)
½tsp. Pure Vanilla
¼CupButter (can use non-dairy)or coconut oil, softened
Preheat oven to 375 degrees and grease a medium-sized, shallow baking dish with oil of choice.
Wash and pierce each potato several times with a sharp knife about 1 inch deep.
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.
Reduce the oven temperature to 350 degrees. Then, scoop out the flesh of sweet potatoes and place them into the bowl of a food processor. If you don't have a food processor, you can beat with an electric mixer.
Add all of the remaining ingredients and process until smooth.
Transfer to prepared baking dish and evenly sprinkle on the pecan streusel topping (directions below).
Bake for 25-30 minutes or until the top is golden brown.
For the Pecan Streusel Topping:
Add the almond flour and pecans to the bowl of a food processor fitted with the "S" blade. Process until the mixture resembles sand.
Add the remaining ingredients and process until well combined.
Leftovers can be stored in the fridge for 3 to 4 days.
While the orange zest is optional, it adds a lot of brightness to the dish so I highly recommend it!
For the low-carb sweetenerin the filling, I prefer to use a monk fruit/allulose blend because it dissolves really well and leaves zero aftertaste! However, any sweetener will work. If using an erythritol blend, it doesn't dissolve as well as other sweeteners so I recommend the powdered variety. For Paleo, use coconut palm sugar.
For the low-carb sweetener in the topping, you need to use an erythritol-based sweetener for the top to crisp up! I like to use the Swerve or Lakanto brown varieties or coconut palm sugar for Paleo. If you use a white variety of sugar, though, I found that you can just add 1 tsp. of molasses to give it a caramel-like, deep, rich flavor.
If you’re worried about the added carbs in molasses, keep in mind that molasses is considered a low glycemic sugar. One teaspoon only adds 5 carbs to the entire batch! It’s also rich in vitamins and minerals such as iron, chromium, magnesium, calcium, vitamin b6 and more!
For the coconut milk, I recommend full-fat canned coconut milk to make it extra rich and creamy. I prefer Sprouts, Native Forest, or Thai Kitchen brands because other brands may leave an aftertaste. For this recipe, I recommend storing the coconut cream at room temperature. Otherwise, it will separate and be hard to stir.
If you aren't dairy-free, feel free to replace the coconut milk with any milk of choice or heavy cream to make it extra creamy!
For the low-carb version the nutritional info is as follows: Calories: 398 Protein: 9 Carbs: 43 Fiber: 32