Paleo Sweet Potato Casserole {Gluten-Free, Dairy-Free}
A Southern classic with a Paleo twist. Fluffy sweet potato casserole topped with a crunchy pecan crumble. Gluten-free, dairy-free, grain-free and no refined sugar.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 cups cooked sweet potatoes (mashed (Bake sweet potatoes at 400 degrees for 1 hour))
- 1 cup pure maple syrup
- 1/3 cup dairy-free butter, melted (I like Smart Balance)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ginger
- 1/4 cup dairy-free milk (I like cashew, almond or coconut milk)
- 1/3 cup coconut flour
- 1/2 teaspoon cinnamon
- 3 tablespoons dairy-free butter, melted
- 1 cup coconut sugar sugar
- 1 cup pecans, chopped
Instructions
- 1
Preheat oven to 350 degrees.
- 2
In a large bowl add the melted dairy-free butter, pure maple syrup, ginger, cinnamon, nutmeg, eggs, and pure vanilla extract.
- 3
Add sweet mashed sweet potatoes and mix well.
- 4
Add the dairy-free milk.
- 5
Beat the mixture with an electric mixer until smooth.
- 6
Mix topping ingredients in a small bowl.
- 7
Pour sweet potatoes mixture into greased casserole dish (1 1/2 quarts).
- 8
Sprinkle topping over sweet potato mixture.
- 9
Bake for 25 to 30 minutes.
- 10
Enjoy!
- 11
Store leftovers in an airtight container in the refrigerator. Reheat in the microwave or oven.