To be honest, I never grew up eating marshmallow-topped sweet potato casserole. I remember eating a sh*t load of stuffing, tons of potatoes, and I poured gravy on everything…but marshmallow-topped sweet potatoes?! PASS. It sounded disgusting to me back then and it still does to this day. Not sure why since I love all things sugar (is there sugar is syrup? – name that movie), but probably because I think marshallows have their place in this world. And that place is between two graham crackers and a slab of a chocolate bar. Not on top of my sweet potatoes. So this year I wanted to create a new spin on a sweet potato casserole that left the gelatinous balls out of the equation…and I have to say, I LOVE this take on the casserole! It’s sweet, it’s salty, it’s crunchy, and you definitely don’t miss the gelatin. Just trust me.

PaleOMG Sweet Potato Casserole

PaleOMG Sweet Potato Casserole

It’s official, guys. In t-minus 2 weeks, we move into our new home!! Time has gone by so fast and I can’t believe it’s finally here!! I spent the entire weekend clearing out some of my closet and putting the items on Poshmark. I spent so much time over the weekend doing this that I now dream about Poshmark. Even last night I dreamt about it. Last week I shipped out 118 boxes. In one week. I’ve never shipped out that many boxes in my entire 31 years on earth. But here’s the problem I keep running into – I usually have 10-30 boxes that need to be shipped out in a day. So I go to the post office to drop them off in the big rotating bin that spits the boxes out behind the wall (so the mailman doesn’t have to put 30 boxes in his car). But I’m guessing they rarely clear that section out behind the wall because EVERY TIME my boxes get stuck and I can’t get the bin to rotate back to me. Yesterday I went to THREE post offices and all three bins got stuck, after only 2 boxes went through. Two. And these aren’t big boxes. They contain t-shirts. My life now consists of driving from post office to post office and screaming as I drive to each one. It’s quite irritating.

PaleOMG Sweet Potato Casserole

PaleOMG Sweet Potato Casserole

It’s been nonstop work, business, talking to banks, and clenching my jaw lately. You always forget how stressful moving is until it comes back around and slaps you in the face. Luckily we have a vacation to Cabo planned!! We planned this trip waaaaaay before the thought of even moving had creeped into our brains, and now we are on vacation until the day before we close on our house. Not great timing, but also perfect timing. I think I need to chill TF out before we move. Usually I have at least 5 trips planned for the upcoming year, but I’ve decided to take some time off from traveling and stay home for the foreseeable future. I’ve traveled pretty regularly for the past 3 years and I need a break. Now I just want to stay home with my dog, create new fitness programs for you guys, and decorate our new house. Traveling is cool and all, but have you ever just sat on your couch with your dog in your lap while eating homemade sweet potato casserole? That’s the life right there.

PaleOMG Sweet Potato Casserole

PaleOMG Sweet Potato Casserole

Want to save this recipe?
Just enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.
Print

Sweet Potato Casserole

  • Author: juli

Ingredients

Scale
  • 4 large sweet potatoes or yams, cubed*
  • 1 can full fat coconut milk
  • 1/3 cup maple syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • hefty pinch of salt

For the toppings

For garnish

  • 1/2 cup pecan halves
  • 1/4 cup maple syrup
  • cinnamon, for topping
  • flake salt, for topping

Instructions

  1. Add sweet potatoes in a large pot then fill with water and cover. Place over medium-high heat and cook for 25 minutes, until fork tender. Drain.
  2. Preheat oven to 350 degrees F.
  3. Add coconut milk, maple syrup, vanilla, cinnamon, nutmeg, and salt. Mix and bring to a low boil then use a potato mash to mash the sweet potatoes until smooth. Grease a large baking dish then pour the mixture into the dish and spread evenly throughout.
  4. Then in a food processor, add all the ingredients for the toppings and pulse until broken down into a crumble texture that sticks together in a slight ball. Use your fingers to spread the crisp mixture evenly throughout the dish on top of the sweet potatoes.
  5. Lastly, in a small bowl mix together pecan halves and maple syrup. Press the pecans throughout the top of the dish then pour the remaining maple syrup on top.
  6. Place in the oven to bake for 45 minutes. Once it comes out of the oven, sprinkle with cinnamon and flake salt before serving!

Notes

*I left the skin on for extra nutrients, but you can peel before you cook the sweet potatoes, if you prefer!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

PaleOMG Sweet Potato Casserole


PaleOMG Sweet Potato Casserole

________________

More Sweet Potato Side Dish Ideas:

Cinnamon Sugar Skillet Sweet Potatoes

Smashed Maple Sweet Potatoes

Sweet Potato Snackers

Cinnamon Sugar Roasted Sweet Potatoes

Bacon & Chive Sweet Potato Biscuits

___________

Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!

PaleOMG + Real Plans

This post contains some affiliate links and I may be compensated, but all opinions are my own. This compensation helps with expenses to keep this blog up and running! Thank you for all your support!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

33 Comments

  1. Rhiannon says:

    This is amazing! I made the recipe exactly as-is and it tastes like dessert. This will definitely be going into my regular rotation of recipes, not just for holidays!

    1. juli says:

      yay!! glad you liked it Rhiannon!

  2. Cassi Lovato says:

    We made this for Thanksgiving and it was the best side dish served! It was determined by all this would be the new staple for sweet potatoes served at Thanksgiving! Amazing Juli!!

    1. juli says:

      yayyyyyy!! that’s so cool to hear!

  3. Kristin Simmon-Lowman says:

    Does this taste coconutty?

    1. juli says:

      i don’t think so, but i’m also a person who likes coconut so it’s hard to say

  4. Amanda says:

    Thanks, Juli! I would love to try to make this but my daughter is allergic to coconut. What could I use to substitute for coconut?

    1. juli says:

      I’m so sorry, but i haven’t tried the recipe a different way so i can’t say for sure.

  5. Alice says:

    Hi Juli, thank you for your wonderful recipes! I can’t wait to make this one! I am allergic to almonds. Is there another flour I could use in its place?

    1. juli says:

      i haven’t tested the recipe with another flour so i can’t say for sure!

  6. Katie says:

    I’m doing a Paleomg Thanksgiving this year because everything you create is insanely delicious. Could I add unsweetened shredded coconut to the topping at all for a toasted coconut crunch effect? Also, is it ok to roast the sweet potatoes instead of boiling? Love your blog!😘

    1. juli says:

      Of course, that would be delicious! and yes, you could totally roast whole sweet potatoes then peel and mash them!