This Sweet Potato Casserole is a classic holiday dish that’s AIP, paleo and refined sugar free. It’s made with crushed pineapple, cinnamon and coconut oil and topped with optional homemade gluten free marshmallows.
While Sweet Potato Casserole is a common dish at Thanksgiving, growing up in Trinidad where we don’t celebrate Thanksgiving, it was one of the star dishes at Christmas. In my family, we call this dish Sweet Potato Pie! This recipe is an AIP version of my family’s recipe that’s made using pineapple juice, cinnamon and coconut oil. Want to take things up a notch? Add some of my homemade AIP marshmallows after baking, and quickly broil the dish for a decadent topping.
A note on the (optional) marshmallows: Because these are homemade without all the preservatives, you’re going to want to ensure you leave them to dry out for at least a day at room temperature to allow them to firm up and withstand the heat. Broil for no more than 30 seconds.
Here are the main ingredients in this Sweet Potato Casserole:
- sweet potatoes – any variety will work
- can of crushed pineapple and reserved juice (ensure it is unsweetened)
- coconut oil
- sea salt
- AIP marshmallows (optional)
To make this dish, begin by boiling your sweet potatoes with the skins on. Once fork tender, remove from heat and strain. Slide the skins off and cut the sweet potatoes into 1/4 -1/2 inch rounds. Add the sliced sweet potato to a a large bowl. Top with cinnamon, melted coconut oil, sea salt, crushed pineapple and pineapple juice and stir to combine. Layer the mixture into a casserole dish (8 x 8 or 9 x 13) and bake in a 375F oven for 15 minutes. If using marshmallows, remove casserole from oven add marshmallows and return to oven on “broil” for 30 seconds. Serve warm.
If you try this Sweet Potato Casserole I would love if you could give the recipe a star rating and short review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious