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Sweet Potato Casserole with Streusel Topping (Paleo, AIP)

  • Author: Michelle
  • Total Time: 55 min
  • Yield: 8 servings 1x



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


  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.


All nutrition facts are estimated and will vary.

  • Prep Time: 15 min
  • Cook Time: 40 min


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