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This sweet potato casserole is made with a grain-free, nut-free streusel for the perfect Thanksgiving side dish! It’s paleo, and AIP-friendly.

A pan of sweet potato casserole.

Sweet Potato Casserole with Streusel Topping

Sweet potato casserole is always a must at Thanksgiving! Personally, I love sweet potato casserole with marshmallows, but surprisingly, a lot of people aren’t a fan. Typically, that just leaves a sweet potato casserole with a nut-based topping instead, but what do you do if you’re allergic to nuts, or nut-free?

This Sweet Potato Casserole with Streusel Topping is nut-free, grain-free AND dairy-free! It’s the perfect balance of sweetness with a light nutty flavor, made with shredded coconut, tigernut flour, and creamy sweet potatoes.

The Ingredients for the Sweet Potato Casserole

  • Sweet Potato. The perfect starch for Thanksgiving!
  • Coconut Milk. This helps give the sweet potatoes a creamy texture.
  • Ghee. You can sub coconut oil for AIP.
  • Cinnamon and Salt. To season the potatoes.
  • Tigernut Flour, Shredded Coconut, Coconut Sugar, Cinnamon, and Coconut Oil. These ingredients combine to form the topping.
  • Coconut Butter. The coconut butter drizzled on top is delicious!

How to make Sweet Potato Casserole with Streusel Topping

  • Cook the sweet potatoes. Prepare the sweet potato by adding to a large pot and covering with water. Bring to a boil for 20-25 minutes or until the sweet potatoes are fork-tender. Strain and add to a bowl.
  • Mash the sweet potatoes. Add the coconut milk, ghee, salt, and cinnamon. Use a potato masher to thoroughly mash and transfer to the baking dish.
  • Mix the streusel topping. Combine the tigernut flour, shredded coconut, coconut sugar, and cinnamon in a bowl. Stir in the coconut oil until the mixture is hydrated, but still slightly crumbly.
  • Crumble the topping over the sweet potato, thoroughly covering.
  • Bake. Bake in the preheated oven for 15-20 minutes or until the topping is golden brown.
  • Cool and drizzle with coconut butter. Remove from the oven and allow to cool slightly before drizzling with melted coconut butter. Serve with a serving spoon.

A pan of sweet potato casserole with a serving taken out.

Wait, aren’t tigernuts and coconut still nuts?

Actually, they aren’t nuts! Tigernuts are actually tubers, and botanically speaking, coconut is a fruit. I myself am allergic to most nuts and tolerate these ingredients, but of course, only eat what you tolerate!

Can you make this recipe coconut-free?

Coconut is a main ingredient to this recipe, so I wouldn’t try to swap it out.

Where do you buy these ingredients?

I have luck finding these ingredients at health food stores like Natural Grocers, but you can also buy them online through retailers like Thrive Market or Amazon.

Can you make this casserole ahead of time? How do you reheat it?

You can! Reserve the coconut butter until serving and keep it covered in the fridge. Reheat for a few minutes in the oven.

A spoonful of sweet potato casserole.

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Sweet Potato Casserole with Streusel Topping (Paleo, AIP)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Michelle
  • Prep Time: 15 min
  • Cook Time: 40 min
  • Total Time: 55 min
  • Yield: 8 servings 1x
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Ingredients

Scale

For the sweet potato

  • 2 lbs sweet potato, peeled and chopped
  • 1/3 cup coconut milk
  • 2 tbsp ghee (sub coconut oil for AIP)
  • Salt to taste
  • 1/4 tsp cinnamon

For the topping

  • 1/3 cup tigernut flour
  • 3 tbsp shredded coconut
  • 3 tbsp coconut sugar
  • 1 tsp cinnamon
  • 1/4 cup coconut oil melted
  • 2 tbsp coconut butter, melted

Instructions

  1. Preheat the oven to 375 F and lightly grease an 8×8″ baking dish.
  2. Prepare the sweet potato by adding to a large pot and covering with water. Bring to a boil for 20-25 minutes or until the sweet potatoes are fork-tender. Strain and add to a bowl.
  3. Add the coconut milk, ghee, salt, and cinnamon. Use a potato masher to thoroughly mash and transfer to the baking dish.
  4. Combine the tigernut flour, shredded coconut, coconut sugar, and cinnamon in a bowl. Stir in the coconut oil until the mixture is hydrated, but still slightly crumbly.
  5. Crumble the topping over the sweet potato, thoroughly covering.
  6. Bake in the preheated oven for 15-20 minutes or until the topping is golden brown.
  7. Remove from the oven and allow to cool slightly before drizzling with melted coconut butter. Serve with a serving spoon.

Notes

All nutrition facts are estimated and will vary.

Nutrition

  • Serving Size: 1
  • Calories: 241
  • Fat: 12.9g
  • Carbohydrates: 31.1g
  • Fiber: 5.3g
  • Protein: 2.3g