This creamy and comforting sweet potato casserole is the perfect healthy side dish for a holiday feast or a cozy weeknight dinner. By baking the sweet potatoes first, you concentrate their natural sweetness, which is then enhanced with a hint of cinnamon and tropical pineapple. A final bake creates a delicious, lightly caramelized top. This recipe is naturally gluten-free, dairy-free, and paleo-friendly.
Recipe Summary
• Prep time: 15 minutes
• Cook time: 1 hour 15 minutes
• Servings: 8
Ingredients
• 4 large (about 8-ounce each) sweet potatoes (any variety works)
• 1 tsp coconut oil, melted, plus more for greasing the dish
• ½ cup unsweetened crushed pineapple, drained well
• 4 tbsp full-fat coconut milk (from a can)
• ½ tsp ground cinnamon, plus extra for sprinkling
• Pinch of sea salt
• ¼ cup coconut palm sugar (or maple syrup) for the topping
Instructions
Step 1: First Bake
1. Preheat your oven to 400°F (200°C).
2. Grease an 8×8 inch square baking dish with a little coconut oil.
3. Wash and dry the sweet potatoes. Rub them all over with the melted coconut oil and place them on a foil-lined baking sheet (this prevents drips in your oven).
4. Bake on the middle rack for about 1 hour, or until the skins are crisp and a knife or skewer glides easily through the center. Flip them halfway through for even cooking.
Step 2: Prepare the Filling
1. Remove the sweet potatoes from the oven and let them cool on the baking sheet for about 10 minutes, or until they are cool enough to handle.
2. Increase the oven temperature to 425°F (220°C).
3. Slice each sweet potato in half lengthwise. Carefully scoop the cooked flesh into a medium bowl, discarding the skins.
4. Add the drained pineapple, coconut milk, cinnamon, and a pinch of sea salt to the bowl.
5. Mash everything together with a potato masher or a fork until the mixture is smooth and well-combined.
Step 3: Assemble and Second Bake
1. Spoon the sweet potato mixture into your prepared baking dish, spreading it evenly and mounding it slightly in the center.
2. Sprinkle the top evenly with the coconut palm sugar and an extra dash of cinnamon.
3. Place the casserole on the middle rack and bake for 10 to 15 minutes, until it’s heated through and the sugar on top is slightly bubbly and caramelized.
4. Let it cool for a few minutes before serving.
Variation: Individual Stuffed Sweet Potato Skins
For a more traditional “twice-baked” presentation, you can use the potato skins as individual serving vessels.
1. When scooping out the flesh in Step 2, be very gentle to keep the potato skins intact.
2. Prepare the filling as directed.
3. Carefully spoon the filling back into the reserved potato skins, mounding it slightly.
4. Place the stuffed skins on a greased, rimmed baking sheet.
5. Sprinkle with the coconut palm sugar and cinnamon, then bake at 425°F (220°C) for 7-10 minutes until heated through.
