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Paleo Sweet Potato Casserole

A creamy and flavorful casserole featuring sweet potatoes, coconut milk, and topped with crunchy pecans—perfect for any family gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American, Paleo
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large large sweet potatoes Peeled and chopped
  • 1/4 cup coconut milk
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup crushed pecans
  • to taste Salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Peel and chop the sweet potatoes into sizeable chunks.
  3. Boil the sweet potatoes in a pot of boiling water for 15-20 minutes, or until tender.
  4. Drain the sweet potatoes and return them to the pot. Mash until smooth.
  5. Add the coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt to the mashed potatoes. Stir until well combined.
  6. Transfer the mixture to a baking dish, spreading it evenly.
  7. Sprinkle crushed pecans on top.
  8. Bake for 20-25 minutes or until the edges start to brown slightly.
  9. Remove from the oven and allow to cool slightly before serving.

Notes

If you have leftovers, store in an airtight container and refrigerate for up to 4 days or freeze for about 2 months. Reheat in the oven at 350°F (175°C) for optimal texture.