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Paleo Sweet Potato Casserole Toast

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These paleo sweet potato casserole toasts are a fun twist on the classic sweet potato casserole recipe. They’re gluten free, refined sugar free, dairy free, and fun to serve!

Thanksgiving is just the best, isn’t it? With the pumpkin pie, cranberry sauce, green beans, and turkey – oh I can’t wait! These healthy sweet potato casserole toasts will fit right in to any meal plan you’ve got goin’ on this November.

If you’re looking for a vegan recipe, unfortunately this won’t be it. While you can swap the honey in the marshmallow cream for more maple syrup, it does contain beef gelatin. Just wanted to point that out. 🙂

However, feel free to swap out the marshmallow creme with your favorite marshmallows – vegan or otherwise.

sweet potato casserole paleo

I have to be honest, I’ve never been a fan of traditional sweet potato casseroles.  They’re just WAY too sweet for me.  If you’re like me and wish you could enjoy sweet potato casserole without taking a trip to sugar town, be sure to read the notes under the recipe to see how I like to make these toasts with less sugar. 

There’s 3 components to this paleo sweet potato casserole toast recipe. The sweet potato toast part, the marshmallow creme, and the pecan topping.

But don’t be intimidated!  Each part is simple, and once they’re all made, you’ll just assemble them together and voila! You’ll have paleo sweet potato casserole toast in no time!

sweet potato casserole paleo

Ingredients For Paleo Sweet Potato Casserole Toast

Sweet potatoes
Honey
Maple syrup
Water
Gelatin
Pecans
Cinnamon
Avocado or coconut oil
Salt

Equipment Needed For Paleo Sweet Potato Casserole Toast

You won’t need a casserole dish or baking dish for this recipe, but you will need a few key items to help you with this recipe. They include:

A baking sheet
An instant read thermometer or candy thermometer
A stand mixer
A medium sized skillet

sweet potato casserole paleo

How To Make Paleo Sweet Potato Casserole Toasts

First, cut off the ends of the sweet potatoes. Next, stand the sweet potato up on one end, and carefully slice the sweet potato into about 1/2 inch lengthwise pieces. (Start at the top and slice down towards the cutting board.) This will make the sweet potato toasts.

Lay them on a parchment lined baking sheet and bake for 20-25 minutes at 400°F until fork tender. There’s no need to put oil on them or flip them.

How To Make The Marshmallow Creme

1) Into the stand mixer bowl, add 3 tablespoons of water.
2) Slowly sprinkle the gelatin into to water, stirring as you go so it doesn’t clump up. Set aside to let bloom (soak up the water) while you’re heating the sugar mixture.
3) Into a medium saucepan, add the maple syrup, honey, and remaining water.
4) Bring to a gentle boil over medium heat. Once it starts bubbling, turn the heat down to medium low and let it simmer until the thermometer says 240℉. This usually takes anywhere from 10-15 minutes.
5) Attach the whisk attachment to the stand mixer.
5) Once the sugar mixture reaches 240℉, slowly (and carefully!) poor the sugar mixture into the water/gelatin mixture while it’s mixing at medium speed. 
6) Mix on high for 5 minutes, then add in the vanilla and salt. Mix for 5 more minutes on high.

You can view the recipe for marshmallow cream here if you need some extra assistance.

Simple homemade paleo marshmallow fluff recipe that's free of corn syrup!

How To Make The Pecan Topping

1) Prepare a baking sheet with parchment paper and set aside. (You’ll transfer the nuts to the parchment paper to cool) I love these 1/2 sized baking sheets for this!
2) Into a medium skillet over low heat, add the oil, maple syrup, salt and cinnamon, and stir to combine.
3) Once combined, add the pecans and stir until all the pecans are coated in the syrup mixture.
4) Increase the heat to medium and gently stir until the syrup mixture begins to bubble.
5) Let the pecans cook in the syrup mixture for 3-5 minutes stirring occasionally to evenly coat the nuts and prevent sticking. WATCH THEM CAREFULLY TOWARDS THE END THEY GO FROM PERFECT TO BURNED QUICKLY!
6) Once most of the bubbles have disappeared and your nuts look sticky, transfer them to the parchment paper to cool for about 20-30 minutes. Make sure the nuts are spread out in a single layer when cooling.

sweet potato casserole paleo

How To Assemble Paleo Sweet Potato Casserole Toast

Once the sweet potatoes are cooked, the marshmallow creme is made, and the pecans are candied, spread your desired amount of marshmallow creme onto each slice of sweet potato and place onto the baking sheet.

Place the sweet potatoes under the broiler for 1-5 minutes, until the marshmallow creme is charred. (Every broiler is SO different, so please keep an eye on the marshmallow creme while it’s broiling!)  

While the sweet potatoes are broiling, roughly chop the pecans.  Remove the sweet potatoes once the marshmallow creme has charred, then add the chopped pecans on top.  That’s it!  Enjoy!

 

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sweet potato casserole paleo

 

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Sweet Potato Casserole (Paleo) Toasts

These sweet potato casserole (paleo) toasts are a fun and delicious twist on the traditional sweet potato casserole.
Prep Time15 mins
Cook Time25 mins
Servings: 8
Author: Jill from Simply Jillicious

Ingredients

For The Sweet Potato Toast

  • 2 medium to large sweet potatoes

For The Marshmallow Creme

For The Candied Pecan Topping

  • 1 cup raw pecan halves See notes for a roasted (non candied) pecan topping for a less sweet version of this recipe
  • 3 tablespoons pure maple syrup
  • 1 teaspoon avocado or coconut oil
  • 1/4 teaspoon cinnamon
  • large pinch of salt

Instructions

For The Sweet Potato Toast

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Cut off the ends of each sweet potato.
  • Slice into 1/2 inch lengthwise pieces by standing the sweet potato up on the cut end, and slicing from the top of the sweet potato, down to the cutting board.
  • Lay the sweet potatoes on a parchment lined baking sheet and bake for 20-25 minutes at 400°F until fork tender. There's no need to put oil on them or flip them.

For The Candied Pecans

  • Prepare a baking sheet with parchment paper and set aside. (You’ll transfer the nuts to the parchment paper to cool) I love these 1/2 sized baking sheets for this!
  • Add the oil, maple syrup, salt and cinnamon, into a medium sized skillet and stir to combine.
  • Once combined, add the pecans and stir until all the pecans are coated in the syrup mixture.
  • Increase the heat to medium and gently stir until the syrup mixture begins to bubble. Let the pecans cook in the syrup mixture for 3-5 minutes stirring occasionally to evenly coat the nuts and prevent sticking. WATCH THEM CAREFULLY TOWARDS THE END THEY GO FROM PERFECT TO BURNED QUICKLY!
  • Once most of the bubbles have disappeared and your nuts look sticky, transfer them to the parchment paper to cool for about 20-30 minutes. Make sure the nuts are spread out in a single layer when cooling.

For The Marshmallow Creme

  • Add 3 tablespoons of water into the stand mixer bowl. Slowly sprinkle the gelatin into the water, stirring as you go so it doesn’t clump up. Set aside to let bloom (soak up the water) while you’re heating the sugar mixture. Attach the whisk attachment to the stand mixer.
  • Into a medium saucepan, add the maple syrup, honey, and remaining 1/2 cup + 1 tablespoon of water.
  • Bring to a gentle boil over medium heat. Once it starts bubbling, turn the heat down to medium low and let it simmer until the thermometer says 240℉. This usually takes anywhere from 10-15 minutes.
  • Once the sugar mixture reaches 240℉, slowly (and carefully!) poor the sugar mixture into the water/gelatin mixture while it's mixing at medium speed.
  • Mix on high for 5 minutes, then add in the vanilla and salt. Mix for 5 more minutes on high.

To Assemble The Sweet Potato Casserole Toast

  • First, get your sweet potatoes cooking.
  • Next, candy the nuts (or roast them for a less sweet version of this recipe - see notes) so they have time to cool down. Roughly chop the nuts when cooled.
  • Then prepare the marshmallow creme. When the sweet potatoes are done cooking, top them with your desired amount of marshmallow creme, and place them under the broiler until charred. This will take 1-5 minutes depending on your broiler. When the marshmallow creme is nice and toasted, remove the sweet potatoes from the oven and top with the chopped pecans.

Notes

If you want these paleo sweet potato casserole toasts to be less sweet, opt for toasted pecans instead of candied pecans.  This simple swap will decrease the sweetness of the whole dish.  To toast the pecans, preheat the oven to 350 °F.  Place the pecans onto a parchment lined baking sheet, and spread them out until they're in a single layer.  Drizzle them with oil and give them a sprinkle of salt.  Roast the pecans for 8-10 minutes.  When you smell a nutty smell, that's a good sign that they're done.  Let them cool before chopping. 
Feel free to swap your favorite marshmallows for the marshmallow creme.  Just place them onto the baked sweet potatoes, stick them under the broiler until charred, then add the chopped pecans.  
These would work well cut into rounds too!  Such a fun appetizer!
The marshmallow creme will start to stiffen up at room temperature.  Try to time it so you spread it on the sweet potatoes right after mixing.  That way it's nice and spreadable. It will still work and taste delicious when it's more stiff, it just won't be as easy work with.
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Hungry for more?  Try some of my favorite recipes!

Sautéed Asparagus with Ghee and Garlic
Paleo Spice Cake with Cinnamon Maple Glaze
Instant Pot Baked Potatoes
Crunchy Almond Butter Cups
Coconut Lime Date Balls
Pineapple Chicken Fajitas
Strawberry Banana Smoothie (with coconut milk!)
Almond Flour Paleo Pecan Chocolate Chip Cookies

 

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