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Sweet Potato Casserole (AIP, paleo, dairy-free)


This Sweet Potato Casserole is a classic holiday dish that’s AIP, paleo and refined sugar free and  topped with optional homemade paleo marshmallows.


  • 1.5 pounds sweet potatoes (any variety – about 3 large sweet potatoes)
  • 1 TBSP cinnamon
  • 1/2 tsp sea salt
  • 3 TBSP coconut oil, melted
  • 1/2 cup crushed pineapple (unsweetened)
  • 1/4 cup pineapple juice (unsweetened)
  • 1520 marshmallows


  1. Preheat oven to 375F.
  2. In a large pot of water, boil sweet potatoes with the skins on.
  3. Once fork tender, remove from heat and strain. Run the potatoes under cool water and use your fingers to slide the skins off.
  4. Cut the sweet potatoes into 1/4 -1/2 inch rounds.
  5. Add sliced sweet potato to a a large bowl along with cinnamon, sea salt, melted coconut oil, crushed pineapple and pineapple juice, and stir to combine.
  6. Layer the mixture into a casserole dish (8 x 8 or 9 x 13) and bake in the middle rack of the oven for 15 – 20 minutes.
  7. If using marshmallows, remove casserole from oven, add marshmallows and return to oven on “broil” for 30 seconds.*
  8. Serve warm.


* If using homemade marshmallows without preservatives or stabilizers, they need to to dry out for at least a day at room temperature to withstand the heat of the oven. Broil for no more than 30 seconds. 

  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Category: Sides
  • Method: Baking

Keywords: aip, paleo, sweet potato, sweet potato casserole, dairy free, sides, holiday sides