I’m putting myself on the line here…
This Sweet Potato Casserole hasn’t won any awards, or a blue ribbon at the State Fair, or anything like that.
YET, I freely admit that I never liked sweet potatoes until I created this recipe. I make it for my family year-round, take it to cookouts and potlucks, and share it with many friends and family! It’s so good!
So that is why it’s the “Best Sweet Potato Casserole Ever”. 😉
I love a couple things about it.
1. It doesn’t have the traditional marshmallow topping.
Maybe you love marshmallow toppings, and if you want to stick with it, I promise I won’t mind. I personally can’t stomach the thought of putting store-bought marshmallows on such a healthy dish. And unfortunately, all the homemade marshmallows I’ve tried melt into a white puddle during baking. It’s a yummy white puddle, but seriously lacks in presentation if you know what I mean. 😉
2. And, it’s versatile!
You can adapt it to just about every eating style out there!
GAPS? Sure, use butternut squash (unless you’re allowed sweet potatoes), ghee or coconut oil, and raw honey.
Grain-free/gluten-free? Absolutely! This recipe doesn’t call for a smidge of traditional flour, but uses coconut flour instead.
Dairy-free? Yep. Substitute ghee or coconut oil for the butter in the crumble topping.
Paleo? Depends on what version of “Paleo” you’re following. Some say “yes” to sweet potatoes; others say “no”.
Not following any particular eating style? Well, put this casserole on your holiday table this year, and I promise no one will ask you if it’s health food.
We have a friend who loves this casserole so much that he asks me to bring it every time we are invited to their home for supper — even in June! He eats it for dessert!
- 5 to 7 sweet potatoes, scrubbed clean
- 2 pastured eggs
- ½ cup full fat coconut milk
- ⅔ cup raw honey (or maple syrup, coconut palm sugar, or sucanat)
- ¼ cup coconut flour, sifted
- 2 teaspoons ground cinnamon
- 1 teaspoons ground nutmeg
- ½ teaspoon sea salt
- ¼ teaspoon allspice
- 1 cup coarsely ground crispy almonds
- ½ cup coarsely ground crispy walnuts
- ½ cup unsweetened, dried shredded coconut
- ¼ cup sliced crispy almonds
- ½ cup raw honey or coconut palm sugar or sucanat (I like coconut palm sugar best)
- 2 tablespoons chia seeds
- 2 teaspoons ground cinnamon
- ½ teaspoon sea salt
- ½ cup (1 stick) cold butter, cut into chunks (or coconut oil or ghee)
- Preheat the oven to 400 degrees Fahrenheit.
- Cut the ends off the sweet potatoes, and prick each potato several times with a fork (see Picture 1, below).
- Set on a parchment-lined cookie sheet, and bake until soft, 1 to 1-1/2 hours.
- Combine all topping ingredients (see Picture 2, below) in a medium mixing bowl.
- Using a pastry cutter, cut in the cold butter until the topping has the feel of wet sand.
- Set aside.
- When the potatoes are soft, remove them from the oven and turn the oven temperature down to 375 degrees Fahrenheit.
- Carefully, remove the skins from the sweet potatoes. They will be VERY hot, but it is much easier to get the skins off when the potatoes are hot than when they are room temperature or cold. You can use a butter knife to help get the skins off more easily.
- Transfer the peeled potatoes to a large mixing bowl, such as the bowl of a stand mixer. If you don't have a stand mixer, you can use a hand mixer.
- Begin mashing the potatoes -- this is why I love my stand mixer!
- While the mixer is running, add the rest of the casserole ingredients -- the eggs, coconut milk, raw honey, coconut flour, salt, and spices.
- Blend until fluffy.
- Spoon into a greased 2-quart baking dish (see Picture 3, below).
- Cover with the crumble topping.
- Bake for 15 minutes.
- Enjoy (see Picture 4, below)!
*Consider this casserole for breakfast! It re-heats nicely in the oven. I can't think of anything better than to serve it with a side of crisp bacon!
*Double or triple the recipe and freeze the extra to have throughout the holiday season. It never hurts to have extra food that is quick and easy to prepare for unexpected guests, a last-minute holiday party, or church gathering. Store the sweet potatoes in a gallon-size freezer bag or 2-quart Mason jar, and keep the crumble topping in a smaller bag or jar right beside it. Simply thaw, spoon into a dish, top, and bake!
*Don't limit this casserole to November and December. Enjoy it throughout the months that sweet potatoes are in season.
Picture 1: Poking the sweet potatoes with a fork.
Picture 2: The nut crumble topping ingredients.
Picture 3: Just prior to topping the sweet potato casserole!
Picture 4: Sweet potato casserole is topped, baked, and ready to be eaten!
I’d love for you to prove me right on my claim that this is the best sweet potato casserole ever. If you make it, please let us know how much you loved it! If you have any questions regarding this recipe, I’m available in the comments below.
Does your family enjoy sweet potatoes with your holiday meals? What is your favorite way to serve them?
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