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The Paleo Secret Thanksgiving: Sweet Potato Casserole

November 13th, 2012
Sweet Potato Casserole

What’s a Thanksgiving meal without sweet potatoes! Here is a delicious way to make sweet potatoes.

We love the texture and the crunch of the macadamia nuts!


  • 5 cups cooked sweet potatoes
  • 1 cup coconut milk
  • 1/2 tsp vanilla
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/8 ground cloves
  • 20 drops stevia (or honey, maple syrup or coconut nectar)
  • 1/4 to 1/2 cup toasted macadamia nuts

You can make the whole recipe beforehand and bake it on Thanksgiving day. Cook sweet potatoes at 400 deg for about 40 min to an hour until cooked through (fork goes in easily… nice and soft). Let sweet potatoes cool. Measure out about 5 cups of sweet potatoes. Using a food processor, process sweet potato, coconut milk, vanilla, spices and salt together until smooth and creamy. You can add a little more coconut milk if your mixture is too thick. I had to do it in 2 separate batches. Add sweetener last to make it to your desired sweetness level. Place in a baking dish. When ready to bake, bake at 350 deg for 30 min. In the last 10 minutes or so of baking, add macadamia nuts. Serve and enjoy!!

Recipe by Brenda Walding, DPT, FDN















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The Paleo Secret Thanksgiving: Sweet Potato Casserole
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3 Responses

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  2. happy thanksgiving day dinner ideas

  3. Dan the Caveman says:

    I am very inexperienced at cooking. I have a simple question… Do I peel, cut, or slice the sweet potatoes before I bake them in the oven? Can’t wait to try this! Thanks!

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