I used to host Thanksgiving when we lived in Utah. I did it for 6 years. 25-30 people. I loved it. Now there is no-way I could squeeze that many bodies in this 1100 square foot house without it splitting open! When I was playing hostess with the mostess I would always have everyone vote what their favorite side dish was. Without fail I would win (I am not competitive at all). My winning dish was this Sweet Potato Casserole…let me correct that PALEO Sweet Potato Casserole. And I would always be so excited to tell them that it WAS in fact Paleo and prove to them that eating Paleo can be delicious and better than eating all the fake marshmallows and sugary ingredients. They were sold. So I made it every year. I also love this dish all year long!
I decided I wanted to share this recipe for the Blog Hop hosted by Ella Claire Inspired today all about Thanksgiving side dishes, because last year I got a lot of questions asking me what my recipe was.
The first year I made this I have no clue what I did. I felt like I just kept adding things and didn’t know what the end result contained. But I can tell you this. I had some Coconut Butter in my cupboard and decided to try it in the Sweet Potato Casserole. It was the magic ingredient! Coconut Butter is dried coconut flesh that is actually really good for you too. It doesn’t have a strong coconut flavor, but it does add that richness that butter adds to regular potatoes.
Ella is always wanting to help in the kitchen and I love it. She peeled all the sweet potatoes, the hardest job for sure!
I personally don’t think most recipes aren’t complete without some sort of nut topping, especially in the Fall. So we added a layer of chopped nuts mixed with other yummy, Paleo ingredients. Basically it is really satisfying. And will leave you wanting it every. single. year.
So get your shopping list ready to add these simple ingredients to it!
Sweet Potato Casserole
- 4 Sweet Potatoes (6 cups cubed)
- 1/2 cup coconut milk (canned)
- 2 tablespoons coconut butter
- 2 tablespoons maple syrup
- 1 teaspoons cinnamon
- 1/2 teaspoon salt
- 3/4 cups chopped pecans
- 1 teaspoon cinnamon
- 1 tablespoon maple syrup
- 1 teaspoon coconut oil (melted)
Boil a large pot of water for sweet potatoes. Peel and cube sweet potatoes, add to the boiling water. Cook until tender (about 10 minutes). Drain potatoes then put back into the pot and add in the coconut milk, coconut butter, maple syrup, cinnamon and salt. Using a hand mixer, blend the potato mixture until desired consistency. Add to baking dish (mine was about 8″x10″) In a separate bowl combine nuts, cinnamon, maple syrup and coconut oil until mixed evenly. Top sweet potatoes with the nut mixture.
Bake at 350 degrees for 20 minutes.
Enjoy! Because this boy sure did…
I was taking pictures of the Sweet Potato Casserole on the floor because it was kind of a dark day and needed more light. So on the floor by the screen door it went. I swear every other picture I took had Finn’s hand in it reaching for a bite. I finally let him eat it and you be the judge if he liked it!
Make sure to check out the rest of the other bloggers sharing their favorite Thanks Giving Side Dishes!
Apple Walnut Cranberry Sauce by Ella Claire | Paleo Sweet Potato Casserole by Nesting with Grace | Herb and Garlic Roasted Carrots by Craftberry Bush | Bacon Green Beans by anderson + grant | Pumpkin & Cheddar Scalloped Potatoes by My Sweet Savannah
Sweet Potato Pie by City Farmhouse | Sweet Cornbread by Nina Hendrick Design Co. | Sally Lunn Bread by House 214 | Cranberry & Brie Bites by Finding Home Farms | Avocado Bacon Butternut Salad with Pumpkin Vinaigrette by Nest of Posies