It’s time to start thinking about your Thanksgiving menu or your specialty potluck dish you will be bringing to Aunt Suzy’s house for an afternoon of great food, conversation, perusing the Black Friday deals, and college football. With so many dishes to prepare, a good host also takes into consideration dietary restrictions of his or her guests.
Taking familiar holiday favorites and adapting them isn’t as hard as some might believe it to be. In fact, sometimes making changes to certain recipes can yield better versions of the traditional ones you’ve grown accustomed to eating every year.
Today I have a recipe for Sweet Potato Casserole that happens to be dairy-free, gluten-free, and qualifies as a Paleo friendly dish. Although I do not eat a Paleo type diet, several friends of mine do and will be joining us for Thanksgiving. What better way than to show how thankful I am for wonderful friends like them than to share in the foods everyone can eat and enjoy?
If you’re looking for the more traditional sweet potato casserole with roasted marshmallows, this is not the recipe for you. However, if you appreciate a memorable and not too sweet sweet potato dish which includes a maple syrup, dates, and pecan topping, then this is the only sweet potato dish you’ll need for Thanksgiving. Enjoy!
Recipe: Paleo Sweet Potato Casserole
A not too sweet sweet potato casserole recipe using paleo gluten-free friendly ingredients perfect for adding to your collection of Thanksgiving Recipes
2 pounds sweet potatoes
2 tablespoons honey
2 tablespoons maple syrup
2 tablespoons coconut oil
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1 cup Asian coconut milk in a can (not the light version)
1 egg, lightly beaten
1 cup coarsely chopped pecan pieces
3/4 cup finely chopped dates
1/2 cup almond meal or unsweetened coconut
2 tablespoons maple syrup
2 tablespoons coconut oil, melted
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon kosher salt
Preheat the oven to 350° F.
Peel the sweet potatoes and cut them into 2 inch pieces. Add them to a pot of boiling water and cook them unti they are fork tender, about 15-20 minutes.
Drain the sweet potatoes and add them to a food processor along with the honey, maple syrup, coconut oil, vanilla extract, salt, nutmeg, and cinnamon.
Puree the sweet potato mixture until creamy and smooth.
With the food processor on, slowly add the coconut milk followed by the egg. Continue to puree until well mixed and smooth.
Grease a pie plate with coconut oil. Pour the smooth sweet potato mixture into the dish, spreading it out in an even layer.
To make the topping, add the the pecans, dates, almond meal, maple syrup, coconut oil, cinnamon, nutmeg, and salt to a bowl. Mix all the ingredients until evenly combined.
Sprinkle an even layer of topping over the sweet potato puree.
Bake the casserole for one hour or until the topping is golden brown.