Whole30 Sweet Potato Casserole with Pecan-Date Topping (Paleo)

This Whole30 sweet potato casserole with pecans is a must for any Whole30 Thanksgiving table! With no sweeteners and a cinnamon pecan-date topping, you might end up eating the leftovers for breakfast (we did!). This Whole30 sweet potato casserole is naturally sweetened and just so delicious. A new Whole30 Thanksgiving classic!

Prep: 30

Cook: 30

Total: 1

Yield:6

Equipment

Oven
Large bowl
Small bowl
9x9 baking dish

Ingredients

For the Casserole Filling

3 cups cooked and mashed sweet potatoes
2 tablespoons ghee
2 large eggs lightly beaten
1 teaspoon Whole30-compliant vanilla powder optional
½ teaspoon cinnamon
1 ripe banana mashed
coconut spray oil or other Whole30-compliant spray cooking oil, to grease pan

For the Topping

¼ cup ghee
1 cup pecans chopped
1 teaspoon cinnamon
1 pinch pumpkin spice
¼ cup diced dates
2 tablespoons coconut sugar

Instructions

Preheat oven to 350º Fahrenheit. Stir together all casserole filling ingredients in large bowl.
In a small bowl, combine all pecan-date topping ingredients until well combined and coated.
Spray 9x9" pan with cooking spray. Spoon sweet potato casserole into pan and spread topping evenly over surface. Bake at 350º F for 30 minutes or until cooked through and topping is crisp and browned.

Notes

As an alternative to coconut sugar, you can use maple sugar - but only if you're NOT on a Whole30.

Recipe yields approximately 6 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.

Nutrition

Recipe By:Cheryl Malik