Paleo Sweet Potato Casserole

paleo sweet potato casserole recipe_snackin free blog-paleo recipe

Enjoy our paleo sweet potato casserole during your dinner party this Thanksgiving. With a mixture of sweet potatoes and coconut milk spiced and a kick of pumpkin pie spice, this is sure to cure anyone’s sweet tooth not to mention it is topped with pecans and shredded coconut. This is a great paleo swap for the typical candied yams topped with marshmallows, so if that is one of your favorite dishes definitely try this one.


  • 3 pounds sweet potatoes (about 4 large)
  • ½  cup organic coconut sugar
  • ½ cup evaporated coconut milk
  • 3 tablespoons coconut oil
  • 2 eggs
  • 1 teaspoon cinnamon or pumpkin pie spice
  • ½ teaspoon Himalayan salt


  • ½ cup organic coconut
  • ½ cup canned coconut milk
  • 3 tablespoons coconut oil
  • ¼ teaspoon Himalayan pink salt.
  • ½ cup chopped pecans
  • ½ cup unsweetened shredded coconut (optional)
  • ⅓ cup cassava flour or 2 tablespoons coconut flour


  1. Preheat oven to 400. Lightly oil a 9 or 10” square baking dish and set aside.
  2. Place potatoes directly on the oven rack with a sheet pan on the rack below to catch drips. Bake until tender, 45-60 minutes. Let cool then scoop out flesh and transfer to the bowl of a food processor.
  3. Mash or process until smooth.
  4. Add ½ cup sugar, evaporated coconut milk, 3 tablespoons coconut oil, eggs, cinnamon, and ½ teaspoon salt process until mixed thoroughly.
  5. Transfer to baking dish.

For the Topping:

  1. In a medium bowl combine ½ cup sugar, 3 tablespoons coconut oil, pecans, coconut, flour, and ¼ teaspoon salt. Mix until crumbly and sprinkle over potatoes.
  2. Loosely cover baking dish with foil and bake 30 minutes. Remove foil and bake until browned, 10 minutes more. Cool 10 minutes before serving