I'm putting myself on the line here…
This sweet potato casserole hasn't won any awards, or a blue ribbon at the State Fair, or anything like that.
YET, I freely admit that I never liked sweet potatoes until I created this recipe. I make it for my family year-round, take it to cookouts and potlucks, and share it with many friends and family! It's so good!
So that is why it's The Best Sweet Potato Casserole Ever. 😉
I love a couple things about it.
1. It doesn't have the traditional marshmallow topping.
Maybe you love marshmallow toppings, and if you want to stick with it, I promise I won't mind. I personally can't stomach the thought of putting store-bought marshmallows on such a healthy dish. And unfortunately, all the homemade marshmallows I've tried melt into a white puddle during baking. It's a yummy white puddle, but seriously lacks in presentation if you know what I mean. 😉
2. And, it's versatile!
You can adapt it to just about every eating style out there!
GAPS? Sure, use butternut squash (unless you're allowed sweet potatoes), ghee or coconut oil, and raw honey.
Grain-free/gluten-free? Absolutely! This recipe doesn't call for a smidge of traditional flour, but uses coconut flour instead.
Dairy-free? Yep. Substitute ghee or coconut oil for the butter in the crumble topping.
Paleo? Depends on what version of “Paleo” you're following. Some say “yes” to sweet potatoes; others say “no”.
Not following any particular eating style? Well, put this casserole on your holiday table this year, and I promise no one will ask you if it's health food.
We have a friend who loves this casserole so much that he asks me to bring it every time we are invited to their home for supper — even in June! He eats it for dessert!
Best Sweet Potato Casserole Ever + Nut Crumble Topping
For the sweet potato casserole:
For the nut crumble topping:
- 1 cup crispy almonds coarsely chopped
- 1/2 cup crispy walnuts coarsely chopped
- 1/2 cup unsweetened shredded coconut
- 1/4 cup sliced crispy almonds
- 1/2 cup raw honey or coconut palm sugar or sucanat I like coconut palm sugar best
- 2 tablespoons chia seeds
- 2 teaspoons ground cinnamon
- 1/2 teaspoon sea salt
- 1/2 cup grass-fed butter cold and cut into chunks (or coconut oil or ghee)
Preheat the oven to 400 degrees Fahrenheit.
Cut the ends off the sweet potatoes, and prick each potato several times with a fork.
Set on a parchment-lined cookie sheet, and bake until soft, 1 to 1-1/2 hours.
Combine all topping ingredients in a medium mixing bowl.
Using a pastry cutter, cut in the cold butter until the topping has the feel of wet sand.
When the potatoes are soft, remove them from the oven and turn the oven temperature down to 375 degrees Fahrenheit.
Carefully, remove the skins from the sweet potatoes. They will be VERY hot, but it is much easier to get the skins off when the potatoes are hot than when they are room temperature or cold. You can use a butter knife to help get the skins off more easily.
Transfer the peeled potatoes to a large mixing bowl, such as the bowl of a stand mixer. If you don't have a stand mixer, you can use a hand mixer.
Begin mashing the potatoes -- this is why I love my stand mixer!
While the mixer is running, add the rest of the casserole ingredients -- the eggs, coconut milk, raw honey, coconut flour, salt, and spices.
Blend until fluffy.
Spoon into a greased 2-quart baking dish.
Cover with the crumble topping.
Bake for 15 minutes.
*If you want to serve it as a dessert, some homemade whipped cream or vanilla ice cream on top would be divine.*Consider this casserole for breakfast! It re-heats nicely in the oven. I can't think of anything better than to serve it with a side of crisp bacon!*Double or triple the recipe and freeze the extra to have throughout the holiday season. It never hurts to have extra food that is quick and easy to prepare for unexpected guests, a last-minute holiday party, or church gathering. Store the sweet potatoes in a gallon-size freezer bag or 2-quart Mason jar, and keep the crumble topping in a smaller bag or jar right beside it. Simply thaw, spoon into a dish, top, and bake!*Don't limit this casserole to November and December. Enjoy it throughout the months that sweet potatoes are in season.
I'd love for you to prove me right on my claim that this is the best sweet potato casserole ever. If you make it, please let us know how much you loved it! If you have any questions regarding this recipe, I'm available in the comments below.
Does your family enjoy sweet potatoes with your holiday meals? Does this sound like the best sweet potato casserole ever to you?
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