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Home » Type » Side Dishes » Vanilla-Scented Sweet Potato Casserole with Toasted Hazelnut Streusel Topping {Paleo}

Vanilla-Scented Sweet Potato Casserole with Toasted Hazelnut Streusel Topping {Paleo}

November 21, 2014 by Faith 16 Comments

Vanilla-Scented Sweet Potato Casserole with Toasted Hazelnut Streusel Topping {Paleo}

I’m calling this a side dish, but anyone who wants to can feel free to call me out on that.

I think (it’s at least arguable) that this could also pass for a mighty fine dessert.

Vanilla-Scented Sweet Potato Casserole with Toasted Hazelnut Streusel Topping {Paleo} 2

I mean, come on. It has vanilla. And sugar. And hazelnut streusel topping. (Personally, I’d be happy as a clam at high tide with a pretty little bowl of this put down in front of me as dessert!)

My inspiration was marshmallow-topped sweet potato casserole (like Cooking Light’s Traditional Sweet Potato Casserole), which as I kid I adored because it was like getting sweets for dinner! This version is much less sweet, yet (as an adult) it still feels like a total indulgence at dinnertime. If you’re into sweet potato casserole, I think you’ll really dig it.

Vanilla-Scented Sweet Potato Casserole with Toasted Hazelnut Streusel Topping {Paleo} 3

I kept it grain-free and gluten-free, swapped out regular sugar (and/or marshmallows) for coconut sugar, and added healthy fat in the form of coconut oil and hazelnuts. It’s paleo, but completely crowd-friendly, so if you’re looking for a few healthier options to put out on your Thanksgiving dinner table, this one is a good choice.

Plus I’m telling you, if there’s someone who says that they don’t really want dessert, but you know wouldn’t pass up a little something sweet, I think this will satisfy them perfectly.

Vanilla-Scented Sweet Potato Casserole with Toasted Hazelnut Streusel Topping {Paleo} 4

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Vanilla-Scented Sweet Potato Casserole with Toasted Hazelnut Streusel Topping {Paleo}
Prep time:  15 mins
Cook time:  1 hour 45 mins
Total time:  2 hours 0 min
Yield: 1 (1½-quart) casserole dish, about 6 to 8 servings
 
Ingredients
Sweet Potato Puree:
  • 2½ lbs (1.1 kg) sweet potatoes (or yams)
  • 2 tablespoons melted coconut oil, plus more to grease the dish (or clarified butter)
  • 2 tablespoons plain, unsweetened almond “milk” (or your milk of choice)
  • 2 tablespoons coconut sugar (see Note)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon vanilla bean paste
  • ¾ teaspoon coarse kosher salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground black pepper
  • ⅛ teaspoon ground cloves
Topping:
  • ½ cup (56 g) hazelnut meal
  • 2 tablespoons coconut sugar (see Note)
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon coarse kosher salt
  • 1 tablespoon melted coconut oil
  • ⅓ cup (50 g) toasted whole hazelnuts
Instructions
  1. Preheat the oven to 400F; wash the sweet potatoes (or yams) and use a sharp paring knife to poke several holes in each. Place the potatoes into the oven directly on a rack in the center. Bake the potatoes until tender, about 1 hour 15 minutes if you’re using 2 (1¼ lbs each) potatoes. To check for doneness, insert the tines of a fork into the center of the potatoes; the fork should easily slide in and out. Cool the potatoes until they’re not too hot to handle.
  2. While the potatoes bake, make the topping. Add the hazelnut meal, coconut sugar, cinnamon, and salt to a food processor and pulse a couple times to combine. With the motor running, drizzle in the melted coconut oil. Add the whole hazelnuts and pulse a few times until they’re coarsely chopped. Set aside.
  3. Preheat the oven to 350F; grease a 1½-quart casserole dish with coconut oil.
  4. Once the potatoes are cool, peel them and add the flesh to a food processor along with all other ingredients for the sweet potato puree; process until completely smooth.
  5. Spread the sweet potato puree into the prepared casserole dish; sprinkle on the hazelnut topping.
  6. Cover the dish with foil and bake until warm throughout, about 30 minutes; serve.
Notes
Coconut Sugar: If keeping this dish paleo isn’t a concern, you can substitute the same amount of lightly packed light brown sugar for the coconut sugar.

To Make Ahead: Complete through Step 5, but leave off the hazelnut topping until right before you want to bake the casserole. Cover and refrigerate it for up to 2 days; before baking, sprinkle on the hazelnut topping and continue with Step 6.
3.5.3251

Filed Under: Gluten Free, Paleo, Side Dishes, Thanksgiving, Vegan Tagged: Cooking Light, Gluten-Free, Grain-Free, Hazelnut, Healthy Side Dish Options, Holidays, Paleo, Recipes, Side Dishes, Streusel Topping, Sweet Potato Casserole, Sweet Potatoes, Thanksgiving, Thanksgiving Dinner, Vanilla

Comments

  1. Stacy says

    November 19, 2016 at 10:28 pm

    Just made this sweet potato casserole as a trial run for Thanksgiving. The house smells amazing and it is absolutely delicious! We all love this! This will be a staple for the holiday from now on. Thanks for sharing!

    Reply
  2. Phoebe @ Feed Me Phoebe says

    November 28, 2014 at 10:29 pm

    I would really love to try this! The hazelnut streusel topping looks like an amazing addition. xo

    Reply
  3. Laura (Tutti Dolci) says

    November 26, 2014 at 6:50 pm

    I love hazelnuts, that streusel sounds irresistible!

    Reply
  4. Joanne says

    November 26, 2014 at 8:44 am

    I mean, I might call this breakfast. Just saying.

    Reply
  5. Rachel @ Bakerita says

    November 25, 2014 at 10:22 am

    I’m not a fan of the sickly-sweet marshmallow topped casseroles, but this one looks so much better! The flavors sound amazing, and I love that you swapped in coconut sugar and added vanilla. Too delicious! Pinned.

    Reply
  6. Becky Winkler says

    November 22, 2014 at 7:16 am

    This sounds so good! I love the idea of adding vanilla.

    Reply
  7. Rosa says

    November 21, 2014 at 8:17 am

    A great casserole and wonderful way to prepare sweet potatoes.

    Cheers,

    Rosa

    Reply
  8. Erica says

    November 21, 2014 at 8:06 am

    SO, I was totally going to make How Sweets sweet potato casserole…but I think I’m going to make this instead! Bookmarked :)

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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