This Paleo Sweet Potato Casserole has all the flavors of the classic side dish, but with a crunchy maple cayenne pecan topping! This casserole is grain free, gluten free, dairy free, and also has a vegan option below!

 

Continuing on over here with ALL the Thanksgiving recipes, and I’m not complaining! This is my favorite time of year, and I’m having so much fun recreating all of these classic holiday dishes in a healthier way. This Paleo Sweet Potato Casserole is a little different than your classic marshmallow-laden dish, but I promise it will still be a crowd pleaser! The topping is probably my favorite part – maple cayenne pecan! It’s sweet, spicy, crunchy, and addicting.

You can make this vegan by replacing the ghee with coconut oil and omitting the egg. I made this with full-fat coconut milk, but any dairy free milk should work!

Typically I get my raw unsalted pecans from Costco or Trader Joe’s. It seems to be the most cost-effective route for getting nuts!

I hope this casserole is a hit at all of your Thanksgiving gatherings this year! If you make it, be sure to tag me @maryswholelife!

Looking for other Thanksgiving recipes? Check out my Whole30 + Keto Green Bean Casserole, Riced Cauliflower Stuffing, or Whole30 Mashed Potatoes!

*This post contains affiliate links. If you make a purchase using one of my links, I will receive a small commission at no additional cost to you. I only share products that I use and love. Thank you for supporting Mary’s Whole Life

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Paleo Sweet Potato Casserole

Prep Time: 10 mins
Cook Time: 40 mins
This delicious Paleo Sweet Potato Casserole is gluten free, dairy free, grain free, and has a crunchy maple cayenne pecan topping. It's sure to be a crowd pleaser at your Thanksgiving table!
5 from 3 votes
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Ingredients

  • 3-4 lbs sweet potatoes, peeled and cut into large chunks, about 4 medium sweet potatoes
  • 1/4 cup coconut sugar
  • 1/4 cup ghee or coconut oil
  • 1/2 cup full fat coconut milk, or any dairy free milk
  • 2 eggs, omit for vegan or use flax eggs
  • 1 tsp vanilla extract
  • 1 tsp sea salt

Topping

  • 1.5 cups raw unsalted pecans, chopped
  • 3 tbsp maple syrup
  • 2 tbsp melted ghee or coconut oil
  • 1/4 tsp cayenne pepper
  • 1/4 tsp sea salt
  • 1/2 tsp pumpkin pie spice

Instructions
 

  • Preheat over to 375. Grease a 3 qt casserole dish with cooking spray or ghee. Bring a large pot of water to a boil. Add the peeled sweet potato chunks and cover. Cook until fork-tender (10-15 minutes). Drain and add them to a large bowl.
  • Add coconut sugar, ghee (or coconut oil), coconut milk, vanilla, and sea salt. Let the mixture cool a bit before pouring in the eggs so they don't cook! Add in eggs and beat everything together well. Pour into the greased casserole dish.
  • Combine all topping ingredients in a small bowl and mix well. Spread evenly over the top of the casserole. Cover and bake for 20 minutes. Remove the foil and cook for an additional 20 minutes. Keep an eye on the pecans - if they begin to get too brown, simply add the foil back on top. Serve and enjoy!
Course: Side Dish, Side Dishes
Cuisine: American
Author: Mary Smith {Mary's Whole Life}