Paleo Sweet Potato Casserole

Not all sweet potato casseroles are created equal. This delicious combination is full of flavor, simple to make and won’t leave with a taste of regret later. I wanted to try adding this dish to my meal prep this week but this casserole is great for a friendsgiving or family dinner. The hint of maple syrup compliments the walnut topping perfectly and the shredded coconut adds a whole new element to this sweet combination.

Get creative with this recipe and swap out walnuts for pecans or add some dried fruit to the mix. I know I could barely keep myself from eating this right away and I’m sure you’ll be anxiously awaiting your next bite of this yummy goodness.

Paleo Sweet Potato Casserole

Not all sweet potato casseroles are created equal. This delicious combination is full of flavor, simple to make and won’t leave with a taste of regret later.

Course Side Dish

Cuisine American

Diet Gluten Free

Keyword Sweet Potato

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 244kcal

Author Meowmeix

Ingredients

4 ea sweet potatoes peeled and roughly chopped
3 tablespoon maple syrup
1 teaspoon vanilla extract
2 teaspoon cinnamon
Pinch nutmeg
Salt to taste
1 cup walnuts chopped
½ cup unsweetened coconut flakes chopped
2 tablespoon coconut oil melted
1 tablespoon grass-fed butter

Instructions

Peel the sweet potatoes
Bring hot water to a boil in a large saucepan. Add the sweet potatoes and cook for 15-25 minutes or until tender
Preheat the oven to 350 degrees F.
Drain boiling sweet potatoes & mash them up in the same pot. Keep the burner on and add 2 tablespoon maple syrup, vanilla, cinnamon, nutmeg and salt (add water if necessary). Mash until smooth.
In separate small pan, melt the 2 tablespoon coconut oil and 1 tablespoon grass-feed butter. In a small bowl, toss it with the walnuts, coconut flakes and 1 tablespoon of maple syrup.
Place mashed sweet potatoes in a pan.