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Grain-Free Sweet Potato Casserole:

If you are looking for a healthy grain-free sweet potato casserole, then this casserole is a must try. Because even if you aren’t grain-free I guarantee you are going to love. This is one of my favorites to make every Thanksgiving and the nice thing about this is you can switch up the topping depending on your guest preferences.

Ingredients needed:

  1. Sweet potatoes
  2. Full fat coconut milk
  3. Organic pasture raised eggs
  4. Vanilla Madagascar ghee or coconut oil
  5. Maple Syrup
  6. Pumpkin Pie Spice
  7. Cinnamon
  8. Ground ginger
  9. Almond flour
  10. Raw pecans
  11. Cinnamon Sugar Cookie seasoning (substitute coconut sugar and cinnamon)
  12. Optional: Flaxseed meal

Steaming sweet potatoes in instant pot:

First thing I do is steam my sweet potatoes in my instant pot. But don’t worry you can also steam in a steamer basket or however you typically steam vegetables. I peel my sweet potatoes, roughly chop, add 1 cup of water to my instant pot along with the trivet, and set to steam for 5 minutes. Once it is done I do quick release of pressure, remove the trivet, drain potatoes, and with an immersion blender mash up. Make sure to cool the potatoes fully before adding the rest of the ingredients for the filling.

Preparing the filling:

Once the sweet potatoes are cooled add the rest of the ingredients and mix. Spray your baking dish (either an 11×4 or 8×8 will work) with coconut oil and add your filling.

Making the topping:

I add all the ingredients for the topping to my food processor and pulse a few times. Please be sure to pulse and not process. Because if you process you will end up with a pecan butter versus a crumble topping. Then add your topping to the filling and cover with foil. Bake 350 F for 30-35 minutes removing the foil 10 minutes before its done.

Grain-Free Sweet Potato Casserole:



  • 2 pasture raised eggs
  • 1/4 tsp baking soda
  • 3/4 full fat coconut milk
  • 1/4 cup vanilla Madagascar ghee substitute coconut oil
  • 3 cups steamed sweet potatoes
  • 2 Tbsp maple syrup
  • 1/4 cup flaxseed meal Optional
  • 1 tsp Primal Palate pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger

Grain-Free Pecan topping:

  • 1/2 cup Almond flour
  • 1 cup raw pecans
  • 2 Tbsp coconut oil
  • 1-2 Tbsp maple syrup
  • 1 Tbsp Primal Palate cinnamon sugar cookie seasoning sub coconut sugar and cinnamon



  • Steam sweet potatoes in instant pot on steam function for 5 minutes and quick release pressure. Or steam however you typically steam vegetables.
  • With an immersion blender mash, let cool, and prep the rest of the ingredients in separate bowl
  • Add all ingredients to sweet potatoes and mix. Add to a baking dish sprayed with coconut oil


  • Add all ingredients for topping to food processor and PULSE a few times
  • Add on top of the filling
  • Cover your casserole with foil and bake 350 F for 30-35 minutes