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Sweet Potato Casserole Traditional/Paleo

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November 20, 2019 | Author: Ashley McCrary

Holidays are for family time and sweet potato casserole. This is one side dish that could be the main meal for me. I grew up looking forward to this Sweet Potato Casserole every Thanksgiving and Christmas. This recipe was created by my Grandma Sue and it doesn’t disappoint.

Sweet Potato Casserole

Since switching to the Paleo lifestyle, I have worked really hard to come up with a cleaner version of her recipe that still bring all the warm feelings of the holiday season. My Paleo version is still rich and creamy and comes with a crispy topping that is the best part. .

Sweet Potato Casserole

Although I love living healthy the majority of the time, I find that my Grandmother’s real version is worth the splurge. To support you guys, I have included both the full fat version along with my Paleo swap.

Tips for making the perfect Sweet Potato Casserole!

  • I usually peel and boil four large until they are fork tender. Cook on low for about an hour.  WATCH to make sure you don’t overlook. If the potatoes look like they are turning into mush then they are too done.
  • I find it easier to gradually add the melted butter to the topping mixture using your hand to mix. By gradually adding the butter it will allow the topping ingredients to not stick together as much. You want the topping mixture to be a crumbled look.

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Sweet Potato Casserole
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Traditional Sweet Potato Casserole and Whole30 Sweet Potato Casserole

A traditional and Paleo version of the best sweet potato casserole. The traditional recipe is filled with butter, sugar and flour, while the Paleo version has clean swaps such as maple syrup, coconut sugar and arrowroot flour

  • Total Time: 35-40 minutes
  • Yield: 810 servings 1x

Ingredients

Scale

Traditional Sweet Potato Casserole

  • 4 large sweet potatoes
  • 1/2 cup melted butter
  • 2 large eggs
  • 1 cup sugar
  • 1 tsp pure vanilla extract

Topping:

  • 1/3 cup melted butter
  • 1/3 cup self rising flour
  • 1 cup brown sugar
  • 1 cup chopped pecans
  • pinch of salt

Paleo Sweet Potato Casserole

  • 4 large sweet potatoes
  • 1/2 cup melted ghee
  • 2 large eggs
  • 1 cup coconut sugar (or natural sweetener of choice)
  • 1 tsp pure vanilla extract

Topping:

Instructions

Tradtional Instructions:

  1. Cook sweet potatoes in desired manner, until soft. See notes. Preheat oven to 375 degrees F. Spray a 2 qt baking dish with nonstick spray (I use coconut oil spray). Set aside.
  2. In a large bowl, combine cooked sweet potatoes, granulated sugar, salt, vanilla, eggs and melted butter. Beat with an electric mixer for about 3 minutes or until fluffy and smooth. Pour into prepared dish.
  3. Bake for 25 minutes. While this is baking, prepare streusel topping by combining brown sugar, flour, chopped pecans, and melted butter in a small bowl.
  4. Mix with a fork until it becomes a crumbly consistency and set aside. 
  5. After the 25 minutes, remove the sweet potato mash.
  6. Sprinkle the baked sweet potato mixture with streusel topping and return to oven for about 10-15 minutes until crumble is lightly browned. Serve immediately.

Paleo Version Instructions:

  1. Cook sweet potatoes in desired manner, until soft. See notes. Preheat oven to 375 degrees F. Spray a 2 qt baking dish with nonstick spray (I use coconut oil spray). Set aside.
  2. In a large bowl, combine cooked sweet potatoes, coconut sugar, salt, vanilla, eggs and melted ghee. Beat with an electric mixer for about 3 minutes or until fluffy and smooth. Pour into prepared dish.
  3. Bake for 25 minutes. While this baking, prepare streusel topping by combining the coconut sugar, arrowroot flour, almond flour, chopped pecans, and melted ghee in a small bowl. 
  4. Mix with a fork until it become a crumbly consistency and set aside.
  5. After the 25 minutes, remove the sweet potato mash.
  6. Sprinkle the baked sweet potato mixture with streusel and return to oven for about 10-15 minutes until crumble is lightly browned. 

Notes

  • I usually peel and boil four large until they are fork tender. Usually cook on low for about an hour.  WATCH to make sure you don’t overlook. If the potatoes look like they are starting to look like mush then they are too done. 
  • I find it easier to gradually add the melted butter to the topping mixture using your hand to mix. By gradually adding the butter it will allow the topping ingredients to not stick together as much. You want the topping mixture to be a crumbled look.
  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dessert/Side Dish

Keywords: Sweet Potato Casserole, Sweet Potato, Holiday Side Dishes, Paleo Sweet Potato Casserole, Paleo , Paleo Desserts, Paleo Side Dishes


 

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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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Follow @healthylittlepeach for more balanced recipes! 

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And remember, a balanced lifestyle is a healthy lifestyle. All foods can be enjoyed in moderation👍🏼. It’s taken me a long time to realize that healthy is so much more than eating salads. It’s about living a sustainable lifestyle and including favorite foods such as this recipe. 

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👇🏼My 2 favorite healthy swaps for oil when baking, applesauce and Greek yogurt. Both options will save you a ton of calories and fat and give you the same results as oil. 

These swaps are for baked goods such as cakes, cupcakes, sweet breads, and muffins. 

🍎APPLESAUCE SWAP: When substituting applesauce for oil in baked goods, the ratio is 1:1. 

Example: If the recipe calls for 1/4 cup of oil, use 1/4 cup of applesauce or 1/2 cup oil use 1/2 cup applesauce. It’s a equal swap. 

🍎For every 1/2 cup of oil replaced with applesauce, you will save over 900 calories and 110 grams of fat. It will also make your cakes and baked goods super moist. 

✨GREEK YOGURT SWAP: For everyone 1 cup of oil sub 3/4 cup Greek or plain yogurt. 

Example: If you are using 1/2 cup oil, use 1/4 cup Greek yogurt. For 1/2 cup of oil there is over 900 calories. For 1/4 cup of Greek yogurt there is only 38 calories. 

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#ad Jump into fall with this delicious and easy Kielbasa and Cabbage Pierogy Skillet featuring @mrstspierogies. There is nothing like a cozy and comforting family meal to
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Pierogy and Sausage Cabbage Skillet
1 package Mrs. T’s Classic Cheddar Pierogies
1 package beef kielbasa or beef sausage of choice
1 medium head of cabbage, shredded
1 onion - sliced
salt and pepper
2 tablespoon olive oil or butter, divided
3 garlic cloves, minced
 
Step 1: Add 1 tablespoon butter to a skillet and add in the garlic and allow to cook for 20
seconds. Next, add in the sausage and sauté until it’s browned on both sides. Remove
and set aside. In the same skillet (do not wipe it out), add in the shredded cabbage and
onions. Cook for 8-10 minutes or until tender. 
 
Step 2: Brown the pierogies in a no-stick pan with the butter. Brown on both sides for
about 6- 8 minutes per side. 
 
Step 3: Place the pierogies and cooked kielbasa in with the cabbage.
 
Step 4: Enjoy!
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✨This versatile Air Fryer Salmon is prepped and cooked in just 15 minutes with the most delicious honey garlic sauce! Your air fryer will do all the work for you, just whip up your favorite easy sides, and enjoy!

✨I also get questions about why I add foil. I do that so it catches the juice. I love drizzling any extra on the cooked salmon. So good!

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Full recipe👇🏼Follow @healthylittlepeach for more yummy recipes. 

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✨Japanese-Inspired Clear Onion Soup✨

1 tablespoon sesame oil
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2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
3/4 tsp ground ginger
8 cups chicken broth
2 cups beef broth (optional, but adds so much flavor) You can sub vegetable broth for both chicken and beef
salt/pepper
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Mushrooms and green onions for serving

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2. Add the carrots, celery, onions, and ginger. Saute together until tender. 
3. Season to taste with salt and pepper and add in the chicken and beef broth. 
4. Bring to a boil and then simmer for 30 minutes.
5. Strain the veggies from the broth. Don’t throw them away, you can pop them in the fridge and use them for another meal or recipe. 
6. Ladle the soup into a bowl and add a handful of green onions and thinly sliced mushrooms
7. For additional flavor you can also add a splash of soy sauce and sriracha to taste.

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✨Grab the full recipe in my profile or at 
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