Sweet potatoes are my favorite part of any holiday meal. Specifically, mashed, twice-baked sweets in casserole form. But the traditional southern version with its cupfuls of sugar makes me feel like I’ve eaten a lead balloon for dinner. The solution: my Paleo Sweet Potato Casserole. It’s free of refined sugar and every bit as delicious as the original….and it cooks up in less than an hour.
Cook’s Tip: Start With Frozen
How do I cook, mash, mix, and bake my yams so quickly? The secret lies in Trader Joe’s frozen section. My Paleo Sweet Potato Casserole is one of five holiday recipes I created using frozen finds. And this one might be my favorite.
This recipe uses Trader Joe’s frozen Mashed Sweet Potatoes. So instead of all that peeling, cutting, and boiling, you just open a bag, plop the potatoes in a pan, add a little water, and you’re in business within 10 minutes.
If you don’t have a Trader Joe’s near you – or you’re a total purist – you can substitute five medium mashed sweet potatoes for the frozen ones I use in this recipe.
I wanted to keep this recipe as simple and allergy-friendly as possible, but I’ve seen some creative takes on sweet potato casserole that have my mouth watering! Consider topping yours with oat streusel, or this savory version with sage and breadcrumbs.
My only ask: if you do use my recipe, please post a pic to Instagram and tag me! (@CultureKitty) I’d love to see how yours came out and learn how you made it your own!
And for more easy, healthy holiday recipes from the Trader Joe’s frozen section, click here!
Paleo Sweet Potato Casserole
This traditional holiday side gets its goodness from unrefined sugar and frozen – yes FROZEN – sweet potatoes.
- 2 bags Trader Joe's Frozen Mashed Sweet Potatoes
- 1/3 c honey
- 1 egg, beaten
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ginger
- 1 tbsp coconut sugar
- 1/3 c chopped pecans
Preheat oven to 350 and cook sweet potatoes as directed on the bag. When finished, remove to a mixing bowl and let cool slightly.
Mix in honey, egg, cinnamon, nutmeg, and ginger. Stir until thoroughly combined.
Pour mixture into an oven-safe gratin dish or 8×8 baking dish. Top with coconut sugar and pecans. Bake for 40-45 minutes, until the top has browned.