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Paleo Sweet Potato Casserole


A sweet and creamy sweet potato dish with a cinnamon pecan topping.

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Rate this recipe 4.5/5 (16 Votes)


  • Ingredients:
  • 4 large sweet potatoes
  • 1/2 C canned coconut milk
  • 1 tbsp coconut oil, melted
  • 1-2 tbsp maple syrup or honey
  • 1 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice or nutmeg
  • Juice of half an orange
  • Topping -
  • 3/4 C pecans, chopped
  • 1 tsp ground cinnamon
  • 1 tbsp maple syrup or honey
  • 1 tsp coconut oil, melted


Preparation time 20mins
Cooking time 35mins


Step 1

1. Bring a large pot of water to boil.

2. Wash, peel and cut sweet potatoes into chunks. Place in boiling water and cook for 10 minutes or until they are tender.

3. Drain the sweet potatoes and place back in the pot. Pour in the rest of the ingredients and blend with a hand mixer until the consistency of mashed (sweet) potatoes.

4. Preheat oven to 350 degrees F.

5. In a small bowl, combine the ingredients for the topping.

6. In an oven safe dish, pour in sweet potato mixture and top with pecan topping. Bake for 15 minutes or until the topping is browned. Serve warm.


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