Our Paleo Family

Sweet Potato Casserole

So here it is, 4:00 on Thanksgiving Eve and I’m just now posting Thanksgiving recipes. That’s just how we roll around here. Let’s pretend I’m really on the ball for next year! And hey, if you’re a procrastinator and haven’t gotten around to planning your feast for TOMORROW then you’re all set with some paleo-fied recipes.

The original sweet potato casserole recipe served in my family for many years contained 2 cups of brown sugar and over a stick of butter. I’ve tweaked it quite a bit and everyone loves this version. Still sweet and creamy with the crunchy bits on top, but so much better for us.

I just went to take the memory card out of my camera so I could upload all the photos of my recipes today and realized the memory card is still in my computer. Why did the camera not tell me that my memory card was not in there? It let me happily click away all day! So bummed! I will take pictures tomorrow of the final product and post those. For now, just imagine the most delicious sweet potato casserole you have ever laid eyes on. That’s exactly what this looks like. You know, it’s orange on the bottom and brown on the top. 🙂

Sweet Potato Casserole
Print Recipe
A classic Thanksgiving casserole. You must add this one to your holiday table.
Servings Prep Time
12-16 servings 30 minutes
Cook Time Passive Time
30-40 minutes 1 hour
Servings Prep Time
12-16 servings 30 minutes
Cook Time Passive Time
30-40 minutes 1 hour
Sweet Potato Casserole
Print Recipe
A classic Thanksgiving casserole. You must add this one to your holiday table.
Servings Prep Time
12-16 servings 30 minutes
Cook Time Passive Time
30-40 minutes 1 hour
Servings Prep Time
12-16 servings 30 minutes
Cook Time Passive Time
30-40 minutes 1 hour
Ingredients
Main Ingredients
Topping
Servings: servings
Instructions
  1. Preheat oven to 350 degrees. Scrub sweet potatoes and prick each one several times with a small knife or tines of a fork. Place on parchment lined baking sheet and roast for 45 minutes to an hour. They are done when you can pierce them with a knife and the knife slides out easily.
  2. Cut potatoes in half and allow to cool.
  3. While potatoes are cooling, combine all the other main ingredients in a large mixing bowl. A note on the oranges: zest them first, then juice. I use a cheap plastic citrus juicer which deposits the juice in the little bottom part and leaves a lot of nice pulp at the top, too big to go through the little holes. I check to make sure there aren't any seeds in the pulp and then throw that in with the juice.
  4. Once potatoes are cool enough to handle, either use a spoon to scoop out the flesh or peel off the skin and place the flesh in the mixing bowl with your other ingredients. Use a potato masher or fork or hand-held blender to mix all ingredients well. Your mixture will be slightly lumpy and that's perfect.
  5. Use a little butter or coconut oil to grease an 11x7 or 13x9 baking dish. Pour sweet potato mixture into pan and spread evenly with a spatula.
  6. Combine all topping ingredients in a small mixing bowl. You may microwave for a few seconds to get your butter/oil to melt. Pour over sweet potato mixture and use spatula to spread it to cover every bit of potatoes. If using pecans, sprinkle over top. I use 3/4 cup because I always leave a little bit of my casserole nut-free. If you want to cover the whole thing, you'll need a full cup of pecans.
  7. Bake at 350 for 30 minutes until hot and bubbly and the topping looks a little crusty.
Recipe Notes

You can adjust the cooking temperature and cooking time if you are needing to bake multiple dishes at the same time. If your dressing requires a 375 degree oven, it's fine to bake this at the same time and temp. It will just be done a little sooner. If you have multiple dishes in your oven all baking at the same time, they may actually take longer to bake than if you just had one thing in there all by its lonesome. Just keep an eye on it. You really can't mess this up. Well, if you went away and left this in the oven for hours and hours, that would not turn out well. But I know you wouldn't do that.

I make this entirely the day before I'm going to serve it. Refrigerate and bake the day of my event. It works perfectly.

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