Irresistible Paleo Sweet Potato Casserole Recipe with Almonds

There’s a moment every fall when the aroma of sweet potatoes roasting in the oven fills the air, and it’s pure magic. That moment inspired this paleo sweet potato casserole recipe with almond topping. It’s one of those dishes that feels like a warm hug, packed with wholesome ingredients and a touch of sweetness. Whether you’re gathering around the table for Thanksgiving or just craving something cozy, this casserole is bound to steal the show. And the best part? It’s paleo-friendly, so it’s naturally gluten-free and dairy-free!

I first made this recipe when transitioning to paleo eating—it was a lifesaver for holiday meals. I was determined to create a dish that was just as indulgent as the classic version but without the marshmallows or refined sugars. After a few trials, I hit the jackpot. The creamy sweet potato base paired with the crunchy almond topping is perfection. Trust me—this is one recipe you’ll want to bookmark for years to come.

Why You’ll Love This Recipe

• Simple Ingredients: All paleo-approved and easy to find at your local grocery store.
• Perfect for Holidays: A crowd-pleaser that fits seamlessly into Thanksgiving, Christmas, or any special occasion.
• Wholesome and Healthy: Packed with nutrients from sweet potatoes and almonds, making it a guilt-free indulgence.
• Quick Assembly: The prep is straightforward, and the results are stunning.
• Irresistible Texture: Creamy, smooth sweet potatoes topped with a crunchy almond crust for the ultimate combination.

This recipe stands out because it takes the traditional sweet potato casserole and transforms it into something lighter and healthier without sacrificing flavor. The natural sweetness of the potatoes shines through, complemented by the caramelized almond topping. And let’s be honest—who can resist that golden crust?

It’s comfort food that makes you feel good inside and out. Whether you’re serving it to paleo eaters or not, everyone will love it. It’s the kind of dish that has guests asking for seconds—and the recipe!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Many of these are pantry staples or easy to grab during your next shopping trip.

• Sweet Potatoes: Peeled, cubed, and roasted to bring out their natural sweetness.
• Coconut Milk: Full-fat for creaminess (you can substitute almond milk if preferred).
• Coconut Oil: Melted, to add richness to the casserole.
• Maple Syrup: A touch of natural sweetness for the filling.
• Eggs: Room temperature, to help bind the casserole.
• Vanilla Extract: For a hint of warm, aromatic flavor.
• Ground Cinnamon: Adds a cozy, spiced flavor to the sweet potatoes.
• Almond Flour: For the topping, creating a nutty crunch.
• Sliced Almonds: Toasted and used as the star of the crunchy topping.
• Sea Salt: A pinch to balance the sweetness.

For substitutions, you can use honey instead of maple syrup, or swap coconut milk for cashew milk. If you have nut allergies, try using sunflower seed flour and pumpkin seeds instead of almonds.

Equipment Needed

• Baking Dish: A 9×13-inch dish works perfectly for this recipe.
• Food Processor or Blender: To puree the sweet potatoes into a smooth consistency.
• Mixing Bowls: One for the casserole filling and one for the topping.
• Whisk: To combine the wet ingredients thoroughly.
• Spatula: For spreading the mixture evenly in the dish.

If you don’t have a food processor, you can use a handheld mixer or even mash the sweet potatoes with a fork—just be sure to get them as smooth as possible.

Preparation Method

1. Preheat the oven: Set your oven to 375°F (190°C).
2. Prepare the sweet potatoes: Peel and cube 4 large sweet potatoes, then roast them on a baking sheet for 25-30 minutes until soft.
3. Blend the filling: In a food processor, combine the roasted sweet potatoes, 1/2 cup of coconut milk, 1/4 cup of melted coconut oil, 3 tablespoons of maple syrup, 2 eggs, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, and a pinch of sea salt. Blend until smooth and creamy.
4. Transfer to baking dish: Pour the sweet potato mixture into your greased 9×13-inch baking dish and spread evenly.
5. Make the topping: In a mixing bowl, combine 1 cup of almond flour, 1/2 cup of sliced almonds, 3 tablespoons of melted coconut oil, and 2 tablespoons of maple syrup. Mix until crumbly.
6. Add the topping: Sprinkle the almond topping over the sweet potato mixture, covering it evenly.
7. Bake: Place the casserole in the oven and bake for 25-30 minutes, or until the topping is golden brown and crisp.
8. Cool slightly: Let the casserole rest for 5-10 minutes before serving.

If the topping starts browning too quickly, cover the dish loosely with foil for the last 10 minutes of baking.

Cooking Tips & Techniques

Here are some tried-and-true tips to make this recipe a success:

• Roast the Sweet Potatoes: Roasting enhances their natural sweetness and adds depth to the flavor. Don’t skip this step!
• Don’t Overmix: When preparing the almond topping, mix just until crumbly—too much mixing can make it dense.
• Watch Your Baking Time: Overbaking can dry out the casserole, so keep an eye on it after 25 minutes.
• Test for Doneness: The topping should be golden and crisp, and the filling should puff up slightly.
• Prep Ahead: You can roast the sweet potatoes a day in advance to save time.

Trust me—these small details make a big difference, and you’ll be rewarded with a casserole that looks and tastes amazing.

Variations & Adaptations

This recipe is versatile, and you can easily adapt it to suit your needs:

• Nut-Free Option: Swap almond flour and sliced almonds for sunflower seed flour and pumpkin seeds.
• Vegan Version: Replace the eggs with flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg).
• Seasonal Twist: Add a sprinkle of nutmeg or ginger to the filling for a festive holiday flavor.

Personally, I’ve tried adding chopped pecans to the topping for an extra crunch—it’s fantastic! Feel free to experiment with flavors and textures to make it your own.

Serving & Storage Suggestions

This casserole is best served warm, straight out of the oven. Pair it with roasted turkey or a fresh green salad for a balanced meal.

• Serving Temperature: Serve warm or at room temperature.
• Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze individual portions for up to 1 month. Thaw overnight in the fridge.
• Reheating: Warm in the oven at 300°F (150°C) for about 10 minutes or microwave for 1-2 minutes.

The flavors deepen as it sits, making leftovers just as enjoyable as the first bite.

Nutritional Information & Benefits

This paleo sweet potato casserole is not just delicious; it’s good for you too!

• Calories: Approximately 250 per serving.
• Key Nutrients: Rich in vitamin A from sweet potatoes and healthy fats from almonds.
• Diet-Friendly: Paleo, gluten-free, dairy-free, and refined sugar-free.

Sweet potatoes are loaded with fiber and antioxidants, while almonds provide a dose of protein and heart-healthy fats. It’s a dish you can feel great about serving!

Conclusion

This irresistible paleo sweet potato casserole with almond topping is a recipe you’ll turn to again and again. Whether it’s for a holiday meal or a cozy dinner, it delivers big on flavor, texture, and comfort. I love knowing it’s made with wholesome ingredients that nourish the body and soul.

If you try this recipe, I’d love to hear how it turned out! Leave a comment below or share it with friends and family. It’s always fun to see your unique twists and adaptations!

Here’s to creating delicious, healthy memories around the table. Happy cooking!

FAQs

Can I make this casserole ahead of time?

Yes! You can prepare the sweet potato filling and topping up to 2 days in advance. Assemble and bake just before serving.

Can I use canned sweet potatoes?

Absolutely! Just make sure to drain them well and adjust the sweetness as canned sweet potatoes can be sweeter.

What can I use instead of coconut milk?

Try almond milk, cashew milk, or even oat milk for a creamy alternative.

How do I prevent the topping from burning?

If the topping browns too quickly, cover the dish loosely with foil for the last 10 minutes of baking.

Can I add marshmallows to this recipe?

While marshmallows aren’t paleo-friendly, you can certainly add them if you’re not strictly following the paleo diet for a more traditional twist!

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