Paleo (or Vegan!) Sweet Potato Casserole

Our favorite holiday side dish is better than ever! This paleo or vegan sweet potato casserole recipe is a naturally sweetened combination of mashed sweet potato filling and a crunchy maple pecan topping your whole family will LOVE.

Since 2016, this paleo sweet potato casserole recipe has been a staple on our holiday table and hundreds of your holiday tables. It’s THE BEST!

• It’s EASY to make. No fancy skills or special equipment required! You won’t need any fancy flours or hard-to-find ingredients either.
• It’s DELICIOUS. Velvety smooth sweet potato puree is topped with a crunchy maple pecan topping. Every bite has a delicious combination of textures and balanced flavor.
• It’s HEALTHIER than classic sweet potato casserole. This gluten-free sweet potato casserole is naturally sweetened, easily dairy-free, and paleo AND vegan friendly. It works for so many different dietary needs!
• It’s a CROWD FAVORITE. This is always one of the first Thanksgiving side dishes to disappear! The creamy sweet potatoes, the perfect crunch of the pecans? ALWAYS a hit! 
• It’s MAKE-AHEAD FRIENDLY. Another great thing about this classic side dish is that you can absolutely make it in advance, which frees up time on Thanksgiving Day!

Here’s all you need to get started on this healthy sweet potato casserole recipe…

Simple Ingredients To Start

So, what makes this paleo/vegan sweet potato casserole different from traditional sweet potato casserole? A few simple ingredient swaps! Let’s take a look:

• Fresh Sweet Potatoes. To start, you’ll need peeled, diced sweet potatoes. Look for orange-flesh sweet potatoes, rather than purple sweet potatoes or white sweet potatoes. (Some stores in the U.S. label these as yams).
• Dairy-Free Milk. Next up is your favorite non-dairy milk. Use whatever you drink at home–almond milk, cashew milk, oat milk, coconut milk, and soy milk all work! (For paleo, avoid soy milk.)
• A Little Fat. Next, you’ll need some melted butter, ghee, melted vegan butter (like Earth Balance), or melted coconut oil. Choose the one that fits your dietary needs best! 
• Pure Maple Syrup. No white sugar or brown sugar here! Maple syrup (NOT pancake syrup!) adds just the right amount of subtle sweetness to both the sweet potato filling and the crunchy pecan topping.
• Salt & Vanilla. Some kosher salt and vanilla extract round out the flavors beautifully.
• Eggs or An Egg Substitute. For paleo, feel free to use regular eggs. For vegan, use 2 Tablespoons powdered egg substitute (such as Ener-G egg replacer or The Neat Egg), or 1 Tablespoon cornstarch).
• Raw Pecans. For the maple pecan topping, you’ll need RAW pecans. If you use toasted or roasted pecans, they’ll burn in the oven. Start with raw pecans for best results!
• Cinnamon. A little bit of cinnamon adds the perfect finishing flavor!

How To Make Vegan or Paleo Sweet Potato Casserole, Step By Step

As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below.

First, Make The Sweet Potato Filling

1. Cook Sweet Potatoes. Place sweet potato cubes in a large pot and cover by at least 2-3 inches of water. Bring to a boil over medium-high heat. Boil until fork tender (potatoes will pierce easily with a fork). Drain sweet potatoes.
2. Combine. Transfer cooked sweet potatoes to a large bowl. Add milk, butter/oil, syrup, salt, vanilla, and egg/egg sub.
3. Mash with a potato masher, fork, or hand mixer until no lumps remain. If needed, add 2-3 Tbsp additional milk if your mixture seems too thick. (For perfectly smooth mash, you can work in batches and puree in a food processor or blender!)
4. Transfer. Pour the mashed sweet potato mixture into an 8×8 or 2 quart baking dish and smooth the surface. (You can make the sweet potato casserole up to this point the day before Thanksgiving, if desired. Simply cover the baking dish and refrigerate)

Next, Make The Pecan Topping & Bake

1. Preheat. When ready to bake the sweet potatoes, preheat the oven temperature to 375 degrees F.
2. Combine. In a medium bowl, combine pecans, butter/oil, syrup, cinnamon, and salt.
3. Sprinkle pecan crumble mixture on top of the sweet potatoes.
4. Cover the dish with foil and bake 20 minutes at 375 degrees.
5. Remove foil and bake another 20-25 minutes. If pecans begin to brown too quickly, simply cover with foil again.
6. Serve & Store. Enjoy warm from the oven. Store leftovers covered with plastic wrap or foil in the fridge 2-3 days. (You *can* transfer it to an airtight container, but I find the layers preserve better in the casserole dish.) 

FAQ + Tips And Tricks For The Best Paleo or Vegan Sweet Potato Casserole

Make-Ahead Tips. For best results, I recommend making the sweet potato filling and pecan topping and storing them separately until right before baking. You can keep them both in the fridge 1 day in advance, then assemble right before baking the next day. 

Vegan Notes. For vegan, be sure to use dairy-free milk, vegan butter or coconut oil in place of butter, and either cornstarch or powdered egg substitute. If using powdered egg substitute, follow the directions on the package. Most call for about 1 Tbsp of water per 1 Tbsp of powder.

Double The Recipe. If you’re feeding a crowd, feel free to double the recipe to fit a 9×13 casserole dish! The bake time & instructions will stay the same.

CAN I MAKE THIS WITH MARSHMALLOW TOPPING INSTEAD? If you prefer your sweet potato casserole with marshmallows, you can use vegan marshmallows or try this paleo marshmallow fluff or this vegan marshmallow fluff topping!