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I’m calling this a side dish, but anyone who wants to can feel free to call me out on that.
I think (it’s at least arguable) that this could also pass for a mighty fine dessert.
I mean, come on. It has vanilla. And sugar. And hazelnut streusel topping. (Personally, I’d be happy as a clam at high tide with a pretty little bowl of this put down in front of me as dessert!)
My inspiration was marshmallow-topped sweet potato casserole (like Cooking Light’s Traditional Sweet Potato Casserole), which as I kid I adored because it was like getting sweets for dinner! This version is much less sweet, yet (as an adult) it still feels like a total indulgence at dinnertime. If you’re into sweet potato casserole, I think you’ll really dig it.
I kept it grain-free and gluten-free, swapped out regular sugar (and/or marshmallows) for coconut sugar, and added healthy fat in the form of coconut oil and hazelnuts. It’s paleo, but completely crowd-friendly, so if you’re looking for a few healthier options to put out on your Thanksgiving dinner table, this one is a good choice.
Plus I’m telling you, if there’s someone who says that they don’t really want dessert, but you know wouldn’t pass up a little something sweet, I think this will satisfy them perfectly.
Vanilla-Scented Sweet Potato Casserole with Toasted Hazelnut Streusel Topping {Paleo}
Prep time:
Cook time:
Total time:
Yield:1 (1½-quart) casserole dish, about 6 to 8 servings
Ingredients
Sweet Potato Puree:
- 2½ lbs (1.1 kg) sweet potatoes (or yams)
- 2 tablespoons melted coconut oil, plus more to grease the dish (or clarified butter)
- 2 tablespoons plain, unsweetened almond “milk” (or your milk of choice)
- 2 tablespoons coconut sugar (see Note)
- 1 teaspoon vanilla extract
- ¼ teaspoon vanilla bean paste
- ¾ teaspoon coarse kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon ground cloves
Topping:
- ½ cup (56 g) hazelnut meal
- 2 tablespoons coconut sugar (see Note)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon coarse kosher salt
- 1 tablespoon melted coconut oil
- ⅓ cup (50 g) toasted whole hazelnuts
Instructions
- Preheat the oven to 400F; wash the sweet potatoes (or yams) and use a sharp paring knife to poke several holes in each. Place the potatoes into the oven directly on a rack in the center. Bake the potatoes until tender, about 1 hour 15 minutes if you’re using 2 (1¼ lbs each) potatoes. To check for doneness, insert the tines of a fork into the center of the potatoes; the fork should easily slide in and out. Cool the potatoes until they’re not too hot to handle.
- While the potatoes bake, make the topping. Add the hazelnut meal, coconut sugar, cinnamon, and salt to a food processor and pulse a couple times to combine. With the motor running, drizzle in the melted coconut oil. Add the whole hazelnuts and pulse a few times until they’re coarsely chopped. Set aside.
- Preheat the oven to 350F; grease a 1½-quart casserole dish with coconut oil.
- Once the potatoes are cool, peel them and add the flesh to a food processor along with all other ingredients for the sweet potato puree; process until completely smooth.
- Spread the sweet potato puree into the prepared casserole dish; sprinkle on the hazelnut topping.
- Cover the dish with foil and bake until warm throughout, about 30 minutes; serve.
Notes
Coconut Sugar: If keeping this dish paleo isn’t a concern, you can substitute the same amount of lightly packed light brown sugar for the coconut sugar.
To Make Ahead: Complete through Step 5, but leave off the hazelnut topping until right before you want to bake the casserole. Cover and refrigerate it for up to 2 days; before baking, sprinkle on the hazelnut topping and continue with Step 6.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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