This Sweet Potato Casserole is a healthier version of this classic holiday dish. The creamy mashed sweet potatoes are topped with a maple sugar glaze that makes this side dish dessert like. It’s gluten free, grain free, dairy free, refined sugar free and paleo friendly.
There are so many delicious side dishes to add to your Thanksgiving dinner and this Paleo Maple Sweet Potato Casserole is one of them! The mashed sweet potatoes have a cinnamon flavoring that perfectly pairs with the maple sugar glaze and pecan topping. Trust me, you won’t even notice that this recipe doesn’t have the classic marshmallow topping!
Ingredients:
- Sweet potatoes
- Cinnamon
- Vanilla extract
- Salt
- Pumpkin pie spice
- Coconut milk
- Coconut sugar
- Maple syrup
- Pecans
Kitchen Tools:
To make this delicious Paleo Maple Sweet Potato Casserole, you will need the following kitchen tools…
- Large cooking pot
- Cutting board and knife
- Potato peeler
- Potato masher or electric hand mixer
- 9 by 13 casserole dish
- Small mixing bowl
- Wooden spoon
- Oven
How to Make Sweet Potato Casserole
Step One: Prep the Potatoes
Preheat the oven to 375 degrees. Bring water to boil in a large pot. Peel and cut the potatoes and place them in the boiling water. Cook for 20 minutes or until the potatoes are soft when poked with a fork.
Step Two: Mashed Sweet Potatoes
Drain the water from the sweet potatoes. Add the coconut milk, vanilla extract, salt, pumpkin pie spice and cinnamon and mash until it becomes thick and creamy. Add the mashed sweet potatoes to a 9 by 13 casserole dish.
Step Three: Make the Casserole
Mix together the coconut sugar, cinnamon and maple syrup until crumbs start to form. Stir in the pecans and sprinkle evenly on top of the mashed sweet potatoes. Bake at 375 degrees for 15-20 minutes until there is a melted glaze on top of the sweet potatoes.
How to Make Sweet Potato Casserole Ahead of Time
There are two options when it comes to making this Paleo Maple Sweet Potato Casserole ahead of time. The first option is to prep the mashed sweet potatoes the day before you plan on making the casserole. This will save you about 20 minutes on the day of. The second option is to make the whole casserole a day or two in advance. When you are ready to serve the casserole, simply pop it in the oven to reheat it.
For more Thanksgiving ideas, check out these recipes…
- Instant Pot Cauliflower Mashed Potatoes
- Homemade Green Bean Casserole (Paleo & Gluten Free)
- Crockpot PA Dutch Potato Stuffing (Gluten Free & Grain Free)
- Paleo Pumpkin Bars with Cream Cheese Frosting (Gluten Free & Dairy Free)
- Easy Instant Pot Garlic Mashed Potatoes
This Paleo Maple Sweet Potato Casserole is a perfect addition to your next Thanksgiving dinner. Enjoy!
-Kelsey
Paleo Maple Sweet Potato Casserole (Gluten Free & Dairy Free)
Course: Side dishesDifficulty: Easy8
servings20
minutes35
minutes55
minutesIngredients
5 large sweet potatoes
1 teaspoon cinnamon
2 teaspoons salt
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
2 cups coconut milk
- Topping:
1/2 cup coconut sugar
1/2 teaspoon cinnamon
4 teaspoons maple syrup
1/3 cup pecans
Directions
- Preheat the oven to 375 degrees. Bring water to boil in a large pot. Peel and cut the potatoes and place them in the boiling water. Cook for 20 minutes or until the potatoes are soft when poked with a fork.
- Drain the water from the sweet potatoes. Add the coconut milk, vanilla extract, salt, pumpkin pie spice and cinnamon and mash until it becomes thick and creamy. Add the mashed sweet potatoes to a 9 by 13 casserole dish.
- Mix together the coconut sugar, cinnamon and maple syrup until crumbs start to form. Stir in the pecans and sprinkle evenly on top of the mashed sweet potatoes. Bake at 375 degrees for 15-20 minutes until there is a melted glaze on top of the sweet potatoes.