Dairy Free Sweet Potato Casserole
This Dairy Free Sweet Potato Casserole recipe is an easy way to get a whole food holiday side dish on the table. The sweet potato filling and crunchy pecan topping is made with clean ingredients that are paleo and gluten free. It can also be easily modified to make a Whole30 sweet potato casserole.
Servings: 10 servings
Calories: 285kcal
Ingredients
- 2 lbs Sweet Potatoes peeled and cooked
- ½ cup Coconut Milk
- 1 tbsp Coconut Oil
- 1 tsp Vanilla Extract
- 2 Eggs
- ½ tsp Cinnamon
Pecan Topping
- 1 cup Pecans
- ¼ cup Coconut Oil
- ¼ cup Coconut Sugar
- ¼ cup Unsweetened Coconut Shreds
Instructions
- Preheat Oven & Prep Casserole Dish: Lightly grease a casserole dish with coconut oil and set aside. Preheat the oven to 350 degrees F.
- Make Sweet Potato Filling: Add cooked and cooled sweet potatoes to a large bowl. Add in milk, eggs, coconut oil, salt, vanilla, coconut sugar and cinnamon. Combine using a potato masher, whisk or hand mixer to blend together until all ingredients are incorporated. Add sweet potato filling to the greased casserole dish and even out using a rubber spatula.
- Make Crumbly Pecan Topping: To a food processor, add pecans, coconut oil, coconut sugar, cinnamon, salt and coconut flakes. Pulse until mixture is crumbly and pecans have broken down into small pieces.
- Top The Casserole And Bake: Evenly distribute pecan topping on top of the sweet potato filling. Bake for 30-35 minutes at 350 degrees. Serve hot.
Nutrition
Serving: 1g | Calories: 285kcal | Carbohydrates: 26g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Cholesterol: 37mg | Sodium: 49mg | Fiber: 4g | Sugar: 11g