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Sweet Potato Casserole

Total Time

60 m


8 servings

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Total Time

60 m



  • Yields: 8 servings

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  • 2 pound(s) sweet potatoes or yams
  • 1 cup(s) coconut milk
  • 2 large organic eggs, lightly beaten
  • 1 tsp(s) vanilla extract
  • 1 tbsp(s) olive oil, or organic butter from 100% grass-fed cows
  • 2 tsp(s) cinnamon
  • 1 tsp(s) nutmeg
  • 1 tsp(s) lemon zest
  • salt and pepper, to taste
  • 1/2 cup(s) chopped pecans
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Peel sweet potatoes or yams and cut into equal size cubes. Place in a large stock pot, cover with water and boil until potatoes are very tender. Preheat oven to 350°F. Drain potatoes and return to pot. Using a hand mixer, blend in coconut milk. Add eggs, vanilla, oil or butter, cinnamon, nutmeg, and lemon zest and mix to combine. Place sweet potato mixture into a 9” x 9” baking pan. Sprinkle crushed pecans on top. Bake for 20-30 minutes, or until golden brown on top.

Source: Adapted from Paleo Comfort Foods

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