This Paleo sweet potato apple cranberry casserole with a nut streusel topping is a scrumptious, healthier alternative to the usual holiday casserole suspects! This post may include affiliate links, which means I may make a commission on purchases made through these links at no additional cost to you. Yes, those really are sweet potatoes. They are white sweet potatoes, not yellow sweet potatoes. Yellow sweet potatoes are sweeter, but you can make the swap if you’d like. Most of the sweet potatoes available locally are white Japanese or purple Okinawa sweet potatoes, and I like both options a lot more than the ’normal’ orange sweet potatoes, mostly because they’re not as overwhelmingly sweet. In addition to swapping canned sweet potatoes for freshly-cooked ones, I also substituted several other ingredients to make this Paleo-friendly. The ‘original,’ had flour, oats, butter, cream cheese, and lots of brown sugar. It was definitely more of a “dessert” by my reckoning! I don’t feel bad about eating this casserole as a side or even a main dish, though! Even though I added a little maple syrup to the topping, I didn’t put any added sweetener in the potatoes. The cranberries add a definite tang, so if you’re worried about it being too tart, you can add a tablespoon or two of maple syrup to the potatoes, too. If you’re used to eating foods without gobs of added sugar, you really shouldn’t need to, though! I hope you enjoy this sweet potato apple cranberry casserole as much as we did! If you’re like me, you may have difficulty keeping yourself from eating the pecan topping before it even makes its way to the casserole dish. It is so delicious! The tart cranberries pop in your mouth, the apples add both some texture and a bit of sweetness, and the pecans lend the whole dish a bit of crunch. It’s an amazing combination of flavors and textures that’s great hot or cold as leftovers. What’s your favorite way to cook sweet potatoes?
