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paleo sweet potato casserole in a white dish
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Paleo Sweet Potato Au Gratin

This paleo sweet potato au gratin is made with roasted fall vegetables that are all in season, flavorful, and extremely hearty and delicious. The crunchy pecans and warm notes from the cinnamon and cardamom tie everything together so well. This dish is gluten free, dairy free, paleo, Whole30, and can be made vegan.
Course Side Dish
Cuisine American
Keyword Paleo Sweet Potato Au Gratin, Sweet Potato Au Gratin
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6
Calories 220kcal
Author Matt Fay

Ingredients

  • 3 small sweet potatoes about 12 ounces
  • 2 Fuji or Gala apples about ½ pound
  • 1 medium delicata squash about ½ pound
  • ⅓ cup filtered water
  • ¼ cup plus 1 tablespoon ghee, split
  • 1 tablespoon cinnamon
  • ½ teaspoon cardamom
  • ½ cup pecan halves chopped
  • 1 teaspoon salt

Instructions

  • Preheat the oven to 400 degrees Fahrenheit, and adjust the oven rack to the middle position.
  • Peel and slice sweet potatoes into ¼" thick rounds and set aside. Core apples, cut into ⅛" thick slices, and set aside. Cut delicata squash in half vertically and scoop the seeds and stringy bits. Cut into ¼" thick half moons.
  • In an 8x8" or 9x13" casserole dish, add the sweet potatoes, apples, and delicata squash. Stir to combine and disperse. Set aside.
  • In a small saucepan over low heat, whisk together ¼ cup ghee, water, cinnamon, and cardamom until well combined. Remove from heat.
  • Pour over the sweet potatoes, apples, and squash. Stir until everything is coated evenly. Cover with foil or a baking sheet and bake at 400 degrees Fahrenheit for 30 minutes. Remove the cover and add chopped pecans and stir. Cook for another 12-15 minutes until sweet potatoes are fork tender.
  • Remove from the oven and stir well. Add the last tablespoon of ghee and salt. Stir and taste for additional salt if you'd like. Serve warm.

Notes

  • If you don't like cardamom, omit it.
  • You can use pears instead of apples.
  • Coconut oil can be used instead of ghee.
  • If you'd like to use an 8x10" or 9x13" casserole dish, be sure to adjust the cooking time. I'd start checking on the dish 5 minutes earlier.

Nutrition

Calories: 220kcal | Carbohydrates: 36g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 447mg | Potassium: 684mg | Fiber: 7g | Sugar: 12g | Calcium: 118mg