Sweet Potato Casserole

This is a great side dish for the holiday season! Made this for a dinner of 20 people, turned out great. Super easy too – which is what I like. The original recipe is from Paleo Comfort Foods (great cookbook – get it if you don’t have it already). My version below. Enjoy and Happy Holidays!!

Side note – have some left? Fry it up in a pan and crack an egg over it with bacon for breakie. NOM NOM NOM


Ingredients (serves 8)

  • 6 large sweet potatoes, peeled and chopped into chunks;
  • 1 cup pecans, chopped (I used my mini food processor – works great)
  • 3 eggs
  • 3/4 of can full-fat coconut milk (canned)
  • 2-3 tbsp vanilla extract (you can use less, I LOVE vanilla)
  • 1/2 tbsp cinnamon;
  • 1 tbsp pumpkin pie spice (or nutmeg – corriander would be a great addition)
  • 3 tbsp coconut butter or oil 
  • 1 tbsp lemon zest (optional, but awesome)
  • Sea salt and freshly ground black pepper to taste;


  1. Preheat oven to 350F and then start by filling a large sauce pot with water and place all the chopped sweet potatoes in it. Place the saucepan over a high-heat on the stove top and bring the water to a boil. Continue cooking the potatoes for anywhere from 15 to 20 minutes, basically until they are tender when pierced with a fork. Remove from heat and strain the excess water.
  2. While the taters are cooking, mix together eggs, spices, coconut butter/oil, zest in a small bowl.
  3. Return the drained sweet potatoes to a bowl, add the coconut milk. Using a masher or hand-mixer, mash the potatoes until smooth. Add the coconut milk, mix again.
  4. Now pour in spice-egg mix, mix again.
  5. Pour tater mix a greased, oven safe bowl. Top with chopped pecans.
  6. Place in preheated oven and cook for about 20 minutes and, once finished, indulge!

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I'm a personal trainer, coach, CrossFitter, food lover, terrible singer, step-monster, wife, amateur chef, and coffee & tequila addicted. And we've just scratched the surface.

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