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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. 
Prep Time10 minutes
Cook Time25 minutes
Course: Dessert/Side Dish
Keyword: Holiday Side Dishes, paleo, Paleo Desserts, paleo side dishes, Paleo Sweet Potato Casserole, Sweet Potato, Sweet Potato Casserole
Servings: 8 -10 servings
Author: Ashley McCrary

Ingredients

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:

  • 1 1/3 cup chopped pecans
  • 3/4 cup coconut sugar
  • 1/3 cup melted ghee
  • 1/2 cup almond flour
  • 2 tbsp tapioca or arrowroot flour
  • pinch of salt

Instructions

Tradtional Instructions:

  • 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.
  • 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.
  • 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.
  • Mix with a fork until it becomes a crumbly consistency and set aside. 
  • After the 25 minutes, remove the sweet potato mash.
  • 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:

  • 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.
  • 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.
  • 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. 
  • Mix with a fork until it become a crumbly consistency and set aside.
  • After the 25 minutes, remove the sweet potato mash.
  • 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.