Print

Easy Paleo Loaded Sweet Potato Casserole Recipe for Perfect Easter Dinner

easy paleo loaded sweet potato casserole - featured image
Print Recipe

A quick and easy paleo-friendly sweet potato casserole with smoky bacon and a crunchy pecan topping, perfect for Easter or any occasion.

Ingredients

Scale
  • 3 medium sweet potatoes, peeled and cubed
  • 6 slices bacon, chopped
  • 2 tablespoons olive oil or coconut oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary or thyme, chopped
  • 1 cup raw pecans, roughly chopped
  • 3 green onions, thinly sliced
  • Sea salt and black pepper, to taste
  • 1/4 cup almond flour
  • 1/4 cup unsweetened coconut flakes (optional)
  • 1 teaspoon fresh lemon juice

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Peel and cube the sweet potatoes into roughly 1-inch pieces. Toss them in 1 tablespoon of olive or coconut oil, minced garlic, salt, and pepper. Spread evenly in your baking dish. Roast for 25-30 minutes, tossing halfway through, until tender and slightly browned.
  3. While sweet potatoes roast, chop bacon into small pieces. Cook in a skillet over medium heat until crispy, about 6-8 minutes. Drain excess fat and set aside on paper towels.
  4. In a bowl, combine chopped pecans, almond flour, coconut flakes (if using), chopped fresh herbs, and a pinch of salt and pepper. Stir in 1 tablespoon of oil and lemon juice. The mixture should be crumbly but hold together slightly when pressed.
  5. Once roasted, gently fold the cooked bacon pieces and sliced green onions into the sweet potatoes in the baking dish. Be careful not to mash the potatoes too much—you want some texture.
  6. Evenly sprinkle the pecan and herb mixture over the sweet potato and bacon layer. Press lightly to help it adhere.
  7. Return the casserole to the oven and bake for another 10-15 minutes at 400°F (200°C), until the topping is golden and fragrant.
  8. Let cool for about 5 minutes before serving.

Notes

If topping browns too quickly, loosely cover with foil halfway through baking. Crisp bacon separately to avoid greasy casserole. Roast sweet potatoes uniformly cut to 1 inch for even cooking. Can be made ahead by roasting sweet potatoes and cooking bacon, then assembling before baking. Nut-free option: swap pecans for pumpkin or sunflower seeds.

Nutrition

Keywords: paleo, sweet potato casserole, Easter recipe, loaded casserole, bacon, pecan topping, gluten-free, dairy-free, healthy side dish

Find it online: https://tastytuck.com/easy-paleo-loaded-sweet-potato-casserole-recipe-for-perfect-easter-dinner/