Irresistible Paleo Sweet Potato Casserole Recipe with Almonds
A wholesome, paleo-friendly sweet potato casserole with a creamy base and crunchy almond topping, perfect for holidays or cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup full-fat coconut milk
- 1/4 cup melted coconut oil
- 3 tablespoons maple syrup
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of sea salt
- 1 cup almond flour
- 1/2 cup sliced almonds, toasted
- 3 tablespoons melted coconut oil
- 2 tablespoons maple syrup
Instructions
- Preheat the oven to 375°F (190°C).
- Peel and cube 4 large sweet potatoes, then roast them on a baking sheet for 25-30 minutes until soft.
- In a food processor, combine roasted sweet potatoes, coconut milk, melted coconut oil, maple syrup, eggs, vanilla extract, ground cinnamon, and a pinch of sea salt. Blend until smooth and creamy.
- Pour the sweet potato mixture into a greased 9×13-inch baking dish and spread evenly.
- In a mixing bowl, combine almond flour, sliced almonds, melted coconut oil, and maple syrup. Mix until crumbly.
- Sprinkle the almond topping over the sweet potato mixture, covering it evenly.
- Bake the casserole for 25-30 minutes, or until the topping is golden brown and crisp.
- Let the casserole rest for 5-10 minutes before serving.
Notes
[‘Roasting the sweet potatoes enhances their natural sweetness.’, ‘Mix the almond topping just until crumbly to avoid a dense texture.’, ‘Cover the dish loosely with foil if the topping browns too quickly.’, ‘You can roast the sweet potatoes a day in advance to save time.’]
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8
- Sodium: 150
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 25
- Fiber: 4
- Protein: 5
Keywords: Paleo, Sweet Potato Casserole, Gluten-Free, Dairy-Free, Thanksgiving, Holiday Recipe