With Thanksgiving less than two weeks away and Christmas on the horizon I am once again in the mood for some holiday recipe experimentation. One of my goals with my recipes has always been to help AIP-ify recipes that have emotional significance to people. Eating a healing diet shouldn’t have to mean sacrificing flavors that are associated with positive memories and holiday traditions. I know that sweet potato casserole is a classic around many holiday tables and so this year I wanted to make an AIP version that everyone would love. While this casserole may be missing the marshmallows that you grew up with, it is packed with flavor and is sure to be a crowd pleaser. The pomegranate seeds add the perfect texture and burst of flavor to the top. If you really used to love pecans on your traditional casserole and you haven’t reintroduced them yet, you could also add some sliced tigernuts to the top as well. I hope that these upcoming holidays can be filled with joy and memories for each of you rather than stress and food difficulties.
Cranberry Sweet Potato Casserole (AIP/Paleo)
3 Large Sweet Potatoes, peeled and cut into 1/4″ slices
½ Cup Coconut Sugar (divided)
1 Cup Fresh Cranberries
½ tsp Cinnamon
1 Orange, zested and juiced
½ Cup Pomegranate Arils
- Preheat oven to 400 degrees
- Grease a 9×13 baking pan
- Toss the sweet potatoes in melted coconut oil or ghee and lay into a single layer on the bottom of the casserole dish.
- Sprinkle the layer with 1/4 cup of the coconut sugar
- Pack another layer of sweet potatoes on top of the first layer, filling in all of the gaps.
- Sprinkle the remaining coconut sugar on top.
- Scatter the cranberries on top, and sprinkle the orange zest over the top as well.
- Sprinkle with cinnamon
- Cover the dish with aluminum foil and bake for 45-50 minutes or sweet potatoes are soft.
- Remove foil and sprinkle with pomegranate seeds, recover and bake for an additional 10 minutes.
- Serve and enjoy