This simple sweet potato casserole with a pecan crumble topping is perfect for Thanksgiving and all your holiday feasts. It's a delicious family favorite that's easy to make and always disappears fast!
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This gluten-free sweet potato casserole recipe is filled with warm holiday spices. And topped with a pecan crumble. It's sweetened with just a touch of honey, not a marshmallow in sight with this healthy sweet potato casserole.
And the best part about this casserole is it's a crowd pleaser! Everyone loves this sweet potato casserole whether they are paleo or not. I serve it every year for Thanksgiving and it's always one of the first dishes to go.
How to make sweet potato casserole with pecan crumble
I'm all for keeping it simple when you're cooking a big holiday meal. With this easy casserole, both the filling and the crumble topping are made in the food processor so it comes together quickly. Just like the rest of these easy paleo Thanksgiving side dishes.
You can even cook the sweet potatoes in the slow cooker or cook them in the Instant Pot instead of roasting them in the oven. Pro tip: cook them the day before to make your Thanksgiving day prep easier.
The next day just peel the sweet potatoes and follow the rest of the instructions to make the pecan topping and bake the casserole. It's so quick and easy to put together it's one of the easiest paleo casseroles to make.
This simple paleo sweet potato casserole recipe is gluten-free, grain-free and refined sugar-free. A healthy not-too-sweet side dish that goes perfectly with your Thanksgiving turkey dinner.
Easy Sweet Potato Casserole Recipe
Ingredients
- 3 large sweet potatoes
For Topping
- ½ cup pecans
- ¾ cup almond flour
- ⅛ teaspoon sea salt
- 2 tablespoons ghee or coconut oil
- 2 tablespoons honey or maple syrup
For Filling
- ¼ cup ghee or coconut oil, melted
- 2 tablespoons honey
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 eggs
Instructions
- Roast sweet potatoes at 400 degrees for one hour, or until very soft. Cool and peel.
- Add topping ingredients to a food processor and pulse until the mixture resembles coarse crumbs with pieces of chopped pecans. Remove from processor and set aside.
- Add peeled sweet potatoes and filling ingredients to the food processor, and process until smooth.
- Pour filling into a greased baking dish. Sprinkle topping evenly over the sweet potato mixture.
- Bake at 350 degrees for 25-30 minutes, until the topping is browned and the filling is cooked through.
Notes
Nutrition
More paleo Thanksgiving recipes
More classic Thanksgiving recipes made paleo and gluten-free.
Carol says
I made this for dinner last night. Loved it! Thanks for sharing this great recipe!
Hannah says
This looks really good but exactly how heavy or large is a large sweet potato? Where I'm living in South Korea they are sold in quite a variety of sizes (and shapes and colors!). The very smallest are under 50 g each and the largest are over 300g each.
Lisa says
Hi Hannah, I haven't weighed them but I usually buy sweet potatoes that are about the size of my hand. You want to end up with enough sweet potatoes that it fills the casserole dish, but not so much that it overloads the food processor 😉
Penny says
To make this recipe vegan what do you recommend using instead of eggs?
Marge says
Can this be frozen in individual servings? I’m the only who loves sweet potatoes.
Lisa says
Hi Marge, I've never had enough leftovers to freeze 🙂 If you try freezing it, let us know how it turn out!