Easy Paleo Sweet Potato Casserole With Pecan Topping Recipe
This Easy Paleo Sweet Potato Casserole with Pecan Topping is a wholesome and naturally sweet dish, perfect for holiday gatherings or any comforting meal. Made with sweet potatoes, apples, and a crunchy pecan-date topping, it combines warm spices like cinnamon and nutmeg for a cozy flavor profile. The casserole is dairy-free, gluten-free, and uses paleo-friendly ingredients, making it a nutritious and delicious option for those following a paleo lifestyle.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 1 pound sweet potatoes
- 1 pound apples of choice
- 2 tablespoons ghee (at room temperature, plus extra to grease the casserole dish)
- 1/4 cup unsweetened applesauce
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon sea salt (plus a pinch to season the water)
- 1/4 teaspoon ground nutmeg
- Pinch pepper
- 1/4 cup coconut flour
Topping Ingredients
- 1 cup raw pecans
- 1/2 cup halved Deglet Noor dates (tightly packed)
- 1 tablespoon ghee (at room temperature)
Instructions
- Prep Produce: Peel the sweet potatoes and apples, then core the apples. Chop all into large chunks and place them into a large pot.
- Boil: Add enough water to cover the produce by about one inch, along with a pinch of salt. Bring to a boil over medium-high heat and cook until very soft and tender, about 30-35 minutes. Drain well and transfer to a large bowl.
- Preheat Oven and Prepare Dish: Heat your oven to 350°F (177°C). Use some ghee to grease an 11×7-inch casserole dish or a similar-sized dish.
- Mash Ingredients: To the bowl with sweet potatoes and apples, add 2 tablespoons of ghee, unsweetened applesauce, ground cinnamon, vanilla extract, sea salt, ground nutmeg, and a pinch of pepper. Mash until well combined, leaving some apple chunks for texture. Stir in the coconut flour, then spread the mixture evenly into the prepared casserole dish.
- Prepare Topping: In a small food processor, pulse together raw pecans and halved dates until crumbly. Transfer to a bowl and mix in 1 tablespoon of ghee until combined.
- Bake Casserole: Evenly sprinkle the pecan and date topping over the sweet potato mixture. Bake at 350°F for 45 minutes to 1 hour, until the casserole feels set and the topping is golden.
- Broil for Crispiness: Switch your oven to the broil setting on high. Broil the casserole for 5-10 minutes or until the topping becomes crispy and toasted, keeping a close eye to prevent burning.
- Rest and Serve: Allow the casserole to rest for 5-10 minutes after removing from the oven to let it set further. Enjoy warm.
Notes
- You can choose any apple variety you prefer; sweeter apples will enhance the natural sweetness, while tart apples will add a nice balance.
- Make sure the sweet potatoes and apples are very soft before mashing for a smooth yet slightly textured casserole.
- The coconut flour helps absorb moisture and adds a paleo-friendly thickening element; do not skip it.
- Keep a close watch while broiling to avoid burning the topping.
- This casserole can be prepared ahead of time and reheated gently before serving.
Keywords: sweet potato casserole, paleo casserole, pecan topping, autumn recipe, gluten free dessert, holiday side dish, healthy casserole
