This creamy, delicious, AIP Paleo sweet potato casserole with gooey marshmallow topping is the perfect holiday side dish! It’s also completely AIP, Paleo, egg-free and nut-free!
I have to admit, I’d never tried sweet potato casserole until this year. It just wasn’t a dish served on my family’s Thanksgiving table growing up. And the idea of sweet potatoes, tons of sugar AND marshmallows sounded over the top and never appealed to me. But after receiving a request this year to create an AIP sweet potato casserole, I thought it was about time to try this classic holiday dish. Besides, I’ve never met a sweet potato recipe I didn’t like!
Easy to prepare, creamy, and decadent without being overly sweet, this sweet potato casserole is everything the classic Thanksgiving dish should be. Plus, it’s AIP, Paleo, nut-free, and my taste testers claim it tastes just as good, if not better, than the original!
Ingredients you’ll need to make AIP sweet potato casserole with marshmallow topping
Sweet potatoes- The star of the show! This recipe calls for 3 lbs of baked sweet potatoes.
Coconut milk-Full-fat coconut milk helps give this a super smooth and creamy texture!
Ghee or coconut oil- Ghee adds a really nice rich flavor to this dish but you could substitute coconut oil.
Cinnamon and cloves – cinnamon and sweet potatoes are always perfect together! And ground cloves lend this dish a bit of fall spice.
Maple syrup- just a tad of natural sweetness and rich maple flavor.
Vanilla extract- Vanilla is good in everything! Use alcohol-free vanilla extract or vanilla powder for AIP.
Marshmallows- I prefer using homemade marshmallows, such as this recipe, to keep this dish Paleo and lower in sugar. If you want to go the premade route, these AIP marshmallows from Sweet Apricity are a good Paleo/AIP option. If you’re not strict Paleo, Dandies and Trader Joe’s vegan marshmallows are both healthier options as well.
Salt – Salt helps bring all the flavors together!
Now that we’ve gathered all the ingredients, let’s make sweet potato casserole…
Before preparing the base of the AIP Paleo sweet potato casserole, you’ll need to cook the sweet potatoes. I prefer the sweet, caramelized flavor and texture that roasting lends sweet potatoes, so that’s what I’ve done here. However, if you’re short on time steaming works just as well and will still be delicious!
To begin, rinse the sweet potatoes and, using a fork, poke a few holes in the potatoes.This allows steam to release while baking. Bake at 400° F for about 45-60 minutes or until soft when pierced with a fork. Once they’re cooked, remove from the oven and allow to cool slightly. You can do this step up to 2 days before preparing the casserole.
Now for the filling. You’re only going to need 5 minutes and a handful of ingredients. Probably making it one of the easiest dishes you’ll prepare on Thanksgiving!
In a medium mixing bowl, whip the sweet potatoes and coconut milk using a handheld mixer until smooth and fluffy.
Add the remaining ingredients: ghee or coconut oil, maple syrup, vanilla, cinnamon and cloves.
Blend it all together until smooth and spoon it into a casserole dish.
Time to assemble and bake this delicious casserole!
Place the casserole in the oven and bake at 375 F for 20-25 minutes or until lightly browned around the edges.
Remove the casserole dish from the oven and sprinkle the marshmallows evenly over the top.
Turn the oven to the broiler setting and broil the casserole for 1-2 minutes until the marshmallows are browned but not melted. If you’re using homemade marshmallows you’ll want to watch this carefully since homemade marshmallows melt VERY quickly. Remove from the oven and serve!
Preparing ahead of time.
Not only is this recipe easy, but it can be made completely in advance! Saving time during Thanksgiving dinner prep is always a win. Because it means more time spent with family and friends, of course!
There are a couple of options you can choose to prepare this dish ahead of time.
Up to 2 days in advance you can bake the sweet potatoes and store them in an airtight container in the refrigerator. If you’re making homemade marshmallows, I highly recommend preparing them at this time as well to allow enough time for them to set, and cut down on prep the day of.
You can also prepare the casserole base the day before, then right before serving, top with the marshmallows and reheat under the broiler until the marshmallows are browned and the casserole is heated through.
Can you freeze sweet potato casserole?
You bet! If you’re freezing before serving, simply freeze the prepared base of the casserole in a baking dish and leave off the marshmallows until ready to bake. The day before serving, remove the sweet potato casserole from the freezer and allow it to defrost in the refrigerator overnight. Then follow the instructions in the recipe when baking!
When freezing leftovers, I like to cut the sweet potato casserole into individual servings and store in a glass container in the freezer for up to 3-6 months.
There you have it! A delicious and healthy sweet potato casserole that’s sure to become a tradition on the Thanksgiving dinner table!