Walnut & Coconut Whipped Sweet Potato Casserole

Sooooo

I broke my 21 Day Sugar Detox last night… on day 4. Le sigh. I HAD to, and do you want to know why? I had a really good reason guys. It was our monthly Minneapolis Paleo Potluck Meetup and it was Thanksgiving themed. THANKS, GIVING, THEMED. This means I ate all the food. I tried every last thing that people brought, and do you know what? It rocked my world. Now if you haven’t already joined a paleo Meetup group, then do it. Or if there isn’t one in your city? Start one! I promise it will be awesome and make you feel great because you can go to a potluck and eat EVERYTHING on the table! It’s the best. AND you will make new friends because you most likely already have several things in common!

Anyways, last night I was lucky enough to try the following (might forget some as there was SO much): turkey, gravy, mashed carrot/parsnip fauxtatoes, butternut squash soup, green beans with almonds and garlic, brussel sprouts with bacon, heirloom tomato salad with basil, fermented cranberry sauce, amazing paleo sausage stuffing, asparagus and mushroom saute, spicy meatballs, thai soup with bok choy and sweet potato, fruity “jello” made from gelatin, pumpkin spice bread pudding, little maple chewy things, homemade beet kvass, and probably a few things I am forgetting… you would have broken your detox too!

So my contribution to this feast had to have sweet potatoes… obviously. You know me by now, right?So I made this delish dish for them and now I’m sharing it with YOU because it got some rave reviews.  Several people actually said it was their favorite dish of the night and as you can see up there (in the previous paragraph) there was a LOT of great food there!

This dish is literally perfect to bring to any Thanksgiving meal because its a crowd pleaser, PLUS it’s really stinkin’ easy and only uses 6 ingredients. Easy, peasy. So if you still haven’t thought of what to bring to your family feast, bring this. It will not disappoint! Best part? It’s not covered in brown sugar and marshmallows! I know, right?

What is everyone doing for Turkey Day? What is your favorite part of the meal, paleo or not? Also, please forgive the iPhone pictures on these… my camera is still not unpacked from moving… I should get on that.

Sweet Potatoes and Smiles, The Freckled Foodie

 

Walnut & Coconut Whipped Sweet Potatoes

Fluffy and delicious!

 

Walnut & Coconut Whipped Sweet Potato Casserole

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6-10
  • Difficulty: easy
  • Recipe type: Side dish, vegetable, potluck

Ingredients:

  • 4-5 large Sweet potatoes or Yams, perfectly baked
  • 1/2 can full-fat Coconut milk
  • 1 tbsp Pumpkin pie spice (1/2 tbsp more if you want it very “spicy”)
  • 1 1/2 c Walnuts
  • 3/4 c flaked Coconut
  • 3-4 tbsp Coconut oil, palm shortening, ghee, or Kerrygold
  • pinch of Sea salt

Directions:

  1. Roast your sweet potatoes using my method (I did this the day before)
  2. Preheat oven to 200 degrees
  3. Let your potatoes cool enough to peel and smash in a large mixing bowl
  4. Add coconut milk and pumpkin pie spice and using a stick blender blend until very smooth
  5. Transfer sweet potatoes into a large glass or stoneware baking dish, mine was 2 quarts, you could use a 13×9 as well
  6. In a food processor add the walnuts and coconut, pulse 15-20 times until slightly chopped but still different sized chunks
  7. Spread the topping over the whipped sweet potato
  8. Place chunks of your cooking fat over the top (doesn’t have to be that evenly distributed, chopping it cold can make this better for you type A people out there)
  9. Place in oven for 20 minutes to thoroughly heat the sweet potatoes
  10. Turn on broiler to low and broil for 10-15 minutes, WATCH CAREFULLY so they don’t burn
  11. When some pieces are browned on the edges remove from oven and serve!
  12. This is amazing hot, but also very good the next day straight from the fridge with a spoon… just sayin’

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Comments: 28

  1. michele November 23, 2013 at 8:40 am Reply

    This sounds amazing! The Paleo Sweet Potato Casserole I was going to make for Thanksgiving just got bumped…can’t wait to try it!! Thanks for sharing! :o)

  2. Kelly November 26, 2013 at 8:53 pm Reply

    I’m so happy I found this recipe! Most of my Thanksgiving recipes will not be healthy, and that’s okay for the day. I wanted something special for the sweet potatoes. I feel proud of myself for having all the ingredients already on hand. I love coconut oil and am so excited to use it this holiday.

  3. Abby November 27, 2013 at 2:47 pm Reply

    Do you use sweetened coconut flakes? Is the only sweetness from the potatoes? Thank you!

    • thefreckledfoodie November 27, 2013 at 4:47 pm Reply

      Abby, unsweetened! It’s definitely sweet enough with out in my opinion! It’s not like the marshmallowy version though if you’re used to that :)

  4. Melissa November 27, 2013 at 5:29 pm Reply

    Does it have a strong coconut taste? We are not lovers of coconut flavour … appreciate your thoughts.

    • thefreckledfoodie November 27, 2013 at 5:37 pm Reply

      Melissa, I personally don’t think so but I have been eating coconut in many recipes for over a year now and I think I’m just used to it. The shredded coconut on the top might make it a bit hard if you aren’t fans of coconut.

  5. Heather December 24, 2013 at 9:37 pm Reply

    Thank you so much!!! This came out just perfect. I added curry powder as well as the sweet and spicy pecans from Trader Joe’s in lieu of the walnuts because that is all I had. SO SO GOOD!!!!

    • thefreckledfoodie December 25, 2013 at 12:13 am Reply

      Heather, so glad you loved it! Your tweaks sound AWESOME :)

  6. […] 6. Walnut & Coconut Whipped Sweet Potato Casserole Need a batch of sweet potatoes to go with the rest of Thanksgiving or Christmas dinner or any other potluck style occasion? This sweet potato casserole is loaded with yummy items like walnuts, coconut flakes, and plenty of sweet potatoes of course. You pretty much just bake up the sweet potatoes until they’re done just right, and then put in the remaining ingredients as instructed until it starts to resemble a casserole. They won’t even know this is a Paleo dish if you don’t want them to, as some people won’t eat anything labeled diet food. […]

  7. Erin February 24, 2014 at 8:11 am Reply

    This was so delish. I adore sweet potato casserole and I think this is honestly the best I’ve ever had, paleo or not! Thanks.

  8. […] Walnut & Coconut Whipped Sweet Potato Casserole […]

  9. […] Brought to you by The Freckled Foodie […]

  10. […] This Casserole might be on our dinner table this year! Walnut Coconut Whipped Sweet Potato Casserole […]

  11. Caitlin November 17, 2014 at 4:31 am Reply

    Ooo I am going to make these tonight! Can’t wait to try them out. Coconut and nuts on top sounds perfectly sweet. The casseroles I’ve had before are way too full of sugar to consider it a side dish!

  12. Bridget November 24, 2014 at 10:48 am Reply

    How much is “half a can”? And, I don’t really get the difference between coconut milk and coconut water. The water says it’s purely from the coconut, only ingredient is coconut water. But, it has no fat in it. The coconut milk, most brands have the fat, but, also have a buncha other icky junk in them. I found one, Kroger brand, Simple Truth, that doesn’t have as much of the other junk in it, and it’s coconut milk, with the fat. That’s what I bought.

    So, how much is “half a can”, in ounces, and, any help understanding the coconut milk/water dilemma will be appreciated.

    • thefreckledfoodie November 25, 2014 at 9:37 am Reply

      Bridget, coconuts have flesh and water inside of them. The water is almost clear and is very sweet. The flesh of the coconut is where all the fat is and that is what they process into the canned, thick coconut “milk”. You can also purchase “light” coconut milk where they essentially dilute it. The full-fat coconut milk is what you want for this recipe as it is very thick and creamy (like heavy whipping cream). The cans are 13.5oz, so half of that would be around 6.5-7oz. Good luck!

  13. Annie November 24, 2014 at 5:09 pm Reply

    Hi Freckled Foodie, I’m going to make these in two days and I just realized that I have no idea if you mean 200 degrees Celsius or Fahrenheit. Please clarify, thanks. I am really excited to make this, sounds so good and my non paleo family members wil be getting three coconut dishes this year from me, haha. Is that overboard?? Absolutely not, haha.

    • thefreckledfoodie November 25, 2014 at 9:35 am Reply

      Annie, sorry for the confusion! It should be 200 degrees Fahrenheit. Hope you and your family love it!!!

  14. […] (So sorry! I forgot to take pictures of this! But it was DELICIOUS! Adapted From:http://www.thefreckledfoodie.com/walnut-coconut-whipped-sweet-potato-casserole/) […]

  15. Carolyn November 28, 2014 at 6:34 pm Reply

    I made this dish for Thanksgiving dinner instead of the traditional marshmallow top… It was a huge hit and barely any left by the end of the night. My new favorite recipe, so excited to make it again.

    • thefreckledfoodie November 30, 2014 at 9:47 am Reply

      Very glad to hear that Carolyn! It’s one of my favorites too :)

  16. Our Favorite Paleo Christmas Recipes December 4, 2014 at 7:01 am Reply

    […] 2. Walnut Coconut Whipped Sweet Potato Casserole […]

  17. Laura December 9, 2014 at 10:12 pm Reply

    I was looking for a dairy free recipe when I cam across this one. It looks great and I am excited to try it! Will pecans be good in place of the walnuts? I am not understanding step number 8…what is cooking fat?

    • thefreckledfoodie December 11, 2014 at 9:10 pm Reply

      Laura, pecans would be an awesome substitute! Cooking fat is the fat your food cooks in, meaning coconut oil, lard, butter, etc.

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