Paleo Sweet Potato Casserole

This not-quite traditional side dish is a natural accompaniment for  roast turkey, pork or chicken, or savory meat alternatives like braised tempeh. It also holds up well on a buffet table and is easy to bring along to a holiday potluck.

Prep Time

20 minutes

Cook Time

40 minutes


6 Servings


3 potato, sweet (3 pounds)
1 1⁄2 cups cranberries (fresh or frozen)
1 can coconut milk (15 ounce)
1 teaspoon cinnamon
1⁄4 teaspoon allspice
1⁄4 teaspoon nutmeg
1⁄2 teaspoon salt
1⁄2 cup almonds (coarsely chopped)
2 tablespoons coconut, shredded
1 teaspoon coconut oil
1 tablespoon maple syrup (optional)


Heat the oven to 400 degrees F. Place the whole sweet potatoes on a sheet pan and bake until tender, about 30 minutes, then let cool. Strip off the skins and thickly slice the sweet potatoes, placing them in a 9x13 pan, sprinkle the cranberries over the sweet potatoes. In a medium bowl, stir the coconut milk, maple syrup (if using), cinnamon, allspice, nutmeg and salt, then pour over the sweet potatoes. 

In a medium bowl, stir the almonds, coconut and coconut oil, then sprinkle over the sweet potatoes. Bake for 25 minutes, until bubbling and golden brown. Serve warm.


Posted with permission from Find more recipes and information about your food and where it comes from at