A Coconut Sweet Potato Casserole that's Gluten-free, Paleo and Vegan

Okay guys, bear with me! I have one more Thanksgiving Day recipe to share with you and then it’s all about Christmas {I kid!}.

When I was looking for a “sweet potato something” to bring to my Sunday Thanksgiving Day celebration with my parents, I came across a recipe at DeliciouslyOrganic.net from Carrie.  Her recipe was already grain-free and Paleo, but it contained butter, which I wanted to try to do without. Not to brag or anything, but I succeeded in a major way. 😉 This recipe tastes more like dessert than a side dish. However, it actually works perfectly as a side dish to balance out all other savory flavors on your plate. Here’s your instructions….a bit of sweet potato and a bit of stuffing on your fork….yummo! You will definitely taste a hint of coconut from the coconut oil and coconut flour, so go ahead and use butter and another type of flour, if coconut’s not your thing.

5.0 from 1 reviews
Coconut Sweet Potato Casserole {Gluten-free, Paleo and Vegan}
Recipe type: side dish
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Perfect side dish for Thanksgiving! A sweet treat to balance out all of the savory flavors on your plate. Easily adapted to gluten-free, vegan and Paleo.
  • +For the potatoes+
  • 3 cups baked sweet potatoes (about 5 large sweet potatoes) (I used 3 cups of Trader Joe's prediced sweet potatoes.)
  • ¼ cup honey or maple syrup
  • 2 eggs (for vegan use 2 tbsp ground flax with 6 tbsp water, whisk and allow to sit for 5 mins.)
  • ¼ cup coconut oil (butter or other oil will work)
  • ¼ cup unsweetened applesauce
  • ½ cup milk (I used vanilla unsweetened almond milk.)
  • 1-1/2 tsp pure vanilla extract
  • ½ tsp salt
  • +For the topping+
  • 1 cup almond meal or flour (I used Trader Joe's almond meal.)
  • 2 tbsp coconut flour (other flours will work)
  • 2 tbsp honey or maple syrup
  • ⅛ tsp salt
  • 2 tbsp coconut oil
  • 2 tbsp unsweetened applesauce
  • ½ cup pecan halves, coarsely chopped
  1. Preheat oven to 350F and prepare an 8X8 inch baking dish with cooking spray.
  2. Combine all ingredients for the potatoes in a food processor and process until mixture is smooth. Pour mixture into baking dish.
  3. Combine all ingredients for the topping (except pecans) in a medium bowl. Then, stir in pecans. Sprinkle over potatoes.
  4. Bake for 20 mins and until golden brown.
For preparing potatoes for this recipe: Bake the sweet potatoes for 45 mins at 400 F. Remove skins before making dish. If using prediced sweet potatoes bake at 400 F for 15-20 mins.

Enjoy your day! I know I will….only a half-day today and then my Thanksgiving break begins!

Something to think about……

Who’s starting their Thanksgiving break today?

Do you like sweet potatoes? If so, what’s your favorite way to eat them?
I love mine with a sprinkling of cinnamon and nutbutter drizzled on!






  1. Laurie says

    Just wanted to say thank you for sharing this great recipe! I made this to go with my Paleo Thanksgiving meal and it was a hit, even with my non-paleo hubby! Delicious and I will definitely make this again!


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