Sweet Potato Casserole (Dairy-Free)


Here is a delicious sweet potato casserole that bypasses the usual brown sugar and milk, which are likely to spike your insulin and lead to holiday weight gain.



2 lb sweet potatoes
1⁄4 c coconut milk
 pastured eggs
1 t gluten-free vanilla extract
1 T coconut oil or butter
1 t nutmeg
1⁄2 c chopped pecans, optional
Source: Adapted from “Paleo Comfort Foods” by Julie and Charles Mayfield Prep time: 15 minutesCooking time: 45 minutesTotal time: 1 hour


Peel sweet potatoes and cut into equal-sized pieces. Place in a large pot, cover with water, and boil until potatoes are very tender. Drain and return to pot. Add coconut milk and blend with an electric mixer. Lightly beat eggs and add to pot. Add vanilla, oil or butter, and nutmeg. Beat with mixer until combined. Pour into a lightly greased 9×9 baking dish. Sprinkle pecans on top, if using. Bake at 350 degrees for 20-30 minutes until golden brown on top.

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