Thanksgiving is on its way! I really love this time of year and especially any holiday that can be centered around food. This year I am in charge of vegetable side dishes so I am getting an early start. I have made this casserole two years in a row now and LOVE it!
I am 99.9% sure that sweet potatoes are my favorite food. I adore them. There are so many different varieties:
- Hannah yam – white flesh and light colored skin
- Japanese yam -white flesh, sweet taste and purple skin
- purple stokes sweet potato – purple inside and out!
- garnet yam – orange flesh and skin
- jewel sweet potato – orange flesh and skin
I call all yams sweet potatoes, that’s probably not exactly correct but I don’t discriminate when it comes to sweet potatoes. I love all varieties! The ones that are best for this recipe are: garnet yams and jewel sweet potatoes. They will give off a beautiful orange color and impress guests!
Since sweet potatoes are naturally sweet, they are spectacular when paired with sweet spices such as cinnamon and nutmeg. Sweet potatoes also contain tons of vitamin A, vitamin C, vitamin B6 and manganese! They can do no wrong in my eyes.
The level of sweetness in this dish is completely up to you! I have tried the casserole both ways and have to say I didn’t really miss the added coconut sugar as much as I thought I would! For a casserole closer to the standard Thanksgiving dish, though, I would probably add the coconut sugar into the casserole as well as into the topping for a nice crunchy treat! Adding marshmallows is completely up to you 😉
For the fat in this recipe I HIGHLY recommend using ghee (clarified butter) because it adds an almost nutty taste. It is perfect! If you really can’t find ghee, butter is an okay substitute. This recipe fits perfectly in an 8×8 pan, if you want a larger dish or want to use a 9×13 pan, double the recipe! I hope you love this as much as I do!
Sweet Potato Casserole
(PALEO, GLUTEN-FREE, DAIRY-FREE, NUT-FREE OPTION)
PREP TIME: 30 MINUTES COOK TIME: 30 MINUTES
1.5 lbs. jewel sweet potatoes or garnet yams (about 3 large), peeled and cut into large chunks
⅓ c. full-fat coconut milk (or other non-dairy milk)
2-3 tbs. ghee
⅓ c. coconut sugar
2 tsp. cinnamon
½ tsp. vanilla or vanilla bean powder
½ tsp. nutmeg
¼ tsp. sea salt
½ c. pecan pieces, or chopped whole pecans
⅓ c. coconut sugar
1 tbs. ghee, melted
ghee or or butter for the baking dish
- Turn on oven to 350 degrees, then bring a large pot of water to boil for the sweet potatoes.
- Once the water is boiling, place sweet potatoes in to soften about 10-15 minutes. You want them to be easily pierced by a fork!
- When sweet potatoes are soft, drain off the water and set in a blender or food processor.
- Process until you have a silky puree and then transfer to a mixing bowl
- Add coconut milk, ghee, eggs and coconut sugar. Mix until well combined.
- Add in the cinnamon, vanilla, nutmeg and salt. Combine until no clumps remain and then transfer to a greased baking dish.
- For the pecan topping: pour the melted ghee over the pecans and add coconut sugar. Stir until well coated and then sprinkle in clumps over the sweet potatoes.
- Bake 30 minutes or until pecans start to brown.
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