Monday, October 10, 2016

Paleo Sweet Potato Casserole

Today is Thanksgiving in Canada.  I took this recipe to my family's dinner yesterday - and, to be clear, my family does NOT have a history of eating sweet potatoes.  However, this recipe was a huge hit, and my mother even said I'd be welcome to bring it again for Christmas dinner, so I'd consider it a success!


  • 4 medium sweet potatoes, whole
  • 1/4 cup of maple syrup
  • 1 large egg
  • 2 tsp ground cinnamon
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1/2 cup pecans or walnuts, chopped
  1. Preheat the oven to 400F.
  2. Prick the skins all over and roast the sweet potatoes in the oven about 45 minutes to an hour, until done.
  3. Let the sweet potatoes cool.
  4. Preheat the oven back to 350F.
  5. Grease a 8" square (or similar) casserole dish with coconut oil.
  6. Peel the sweet potatoes and mash them in a big bowl.
  7. Add in the maple syrup, egg, spices, and salt.
  8. Blend with a hand mixer until smooth.
  9. Put the mixture into your greased baking dish and level out the top with a spatula or spoon.
  10. Scatter the chopped nuts over top.
  11. Bake for 30 to 40 minutes, until starting to look golden-brown around the edges.
  12. Serve immediately, or you can refrigerate it overnight and reheat it the next day.
  13. Dig in!
Credit where it's due, I found this originally at 

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