Sweet Potato Casserole

Author Notes:

Make this casserole one of your weekly go-to side dishes. Creamy sweet potatoes are mashed with coconut milk and rich spices, then baked with a crunchy pecan topping for a side dish that is sure to please everyone at the table.

Ultimate Paleo Guide

Serves: 8



  • 6 Sweet Potatoes (peeled and cubed)
  • 1/2 cup Coconut Milk
  • 2 tablespoons Coconut Oil (melted)
  • 2 tablespoons Orange Juice
  • 1 teaspoon Ginger (grated)
  • 1 teaspoon Cinnamon
  • pinch Salt


  • 1 cup Pecans (raw)
  • 2 tablespoons Maple Syrup
  • 1 tablespoon Coconut Oil (melted)
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Sea salt
In This Recipe


  1. Preheat oven to 350 degrees F.
  2. Put the potatoes in a saucepan and over with cold water. Bring to boil, reduce to a simmer, and cook for 10-12 minutes, until tender. Drain.
  3. Transfer potatoes to a large bowl and mash well with a potato masher. Add the coconut milk, coconut oil, orange juice, ginger, cinnamon, and salt. Mix well, and spread into a casserole dish. Combine the ingredients for the topping in a bowl until pecans are well coated. Spread them over the potatoes and bake for 15 minutes.

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