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Paleo Praline Sweet Potatoes

These Paleo Praline Sweet Potatoes will be the star of the show on the table during the holidays. No one will know or care that these sweet yet good for you are paleo sweet potatoes. The praline on top gives this dish a decadent crunch that no one will be able to resist.

During the holidays we have our staple dishes. Sweet Potatoes are one of them. In the last few years I have been trying to be more mindful of what I put into my body. Last year I opted to remove the marshmallows from my recipe and instead add my favorite nuts. I then decided that the potatoes needed a praline topping. I knew I could easily adapt these to be paleo sweet potatoes.

Paleo Praline Sweet Potatoes

Praline Sweet Potatoes

What is amazing about this recipe? Its so creamy and delicious that no one will have a clue that it is a paleo sweet potatoes dish. I just love feeding people things that I know they might otherwise complain about if I say, “oh this is paleo, gluten , free of whatever”, then they take a bite and tell me how good it is. I really get satisfaction from that, LOL!

When I am hosting the holidays I love dishes that I can prep the day before, because I have a single oven and trying to cook everything right before the meal ends in mass amount of anxiety and some cold food. Plus, a big freaking mess.

When I prep a few side dishes the day before, the mess is already cleaned up and I just pop it into the oven and done! You can make the sweet potato mixture the day before and then make the praline right before cooking. I haven’t tried refrigerating the praline, but I think I will this year and update that for you.

How do I make these Paleo Praline Sweet Potatoes?

  • First add the cooked potatoes to your bowl. Add the ghee, vanilla, cinnamon, nutmeg, coconut sugar, and coconut milk. With a hand mixer, blend until it is creamy.
  • Preheat the oven to 425ºF and grease a baking dish. I use coconut oil for this.
  • Make the praline by adding the pecans, grain free flour blend, ghee, chopped walnuts, and coconut sugar to a bowl. With a fork mix all of it together until you have a crumb texture. Evenly spoon it onto the top of the potatoes. Bake for 25 minutes.

If you don’t want or need it to be paleo you can use the following substitutions. Vegan or regular butter for the ghee. Brown sugar in place of the coconut sugar. Rice flour, or gluten free all purpose flour in place of the grain free flour.

I also love to use full fat coconut milk from the can for this because it makes it extra creamy.

What is grain free all purpose flour? Do I have to use this?

I created a grain free all purpose flour when I started creating a lot of paleo recipes. I needed something that I could use without feeling like I needed to add 3 plus flours to every recipe. I make the blend and keep it on hand and that is what you will see in my paleo and grain free recipes.

If you don’t want to make the grain free flour you can use 1/4 cup almond flour and 2 tsp. Tapioca starch or arrowroot starch in place of it.

Paleo Sweet Potatoes

Praline Sweet PotatoesMake sure you PIN this one and save it for the holidays. You are going to love this, indulging without the guilt. Enjoy!


Paleo Praline Sweet Potatoes

Paleo Praline Sweet Potatoes

These sweet and creamy potatoes are the perfect side dish for your holiday gathering. 
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Course: Side Dish
Cuisine: American
Keyword: Healthy Praline Sweet Potatoes, Paleo Praline Sweet Potatoes
Servings: 10
Calories: 368kcal

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  • 4 Large Sweet Potatoes boiled or 6-7 medium sized
  • 1/4 Cup Ghee or vegan butter if it doesn't need to be paleo
  • 1 tsp. Vanilla
  • 1 tsp. Cinnamon
  • 1/4 tsp. Nutmeg
  • 3 TBSP. Coconut Sugar
  • 1/4 Cup Coconut Milk

Praline Crumb Topping

  • 6 oz. Bag of Pecans Chopped Finely
  • 1/3 Cup Grain Free Flour Blend
  • 1/3 Cup Ghee or coconut oil, or vegan butter
  • 1/2 Cup Chopped Walnuts
  • 1/2 Cup Coconut Sugar


  • Preheat oven to 425ºF.
  • Place the cooked sweet potatoes in a mixing bowl and add the ghee.
  • Add the vanilla, cinnamon, nutmeg, coconut sugar, and coconut milk. 
  • With a mixer, blend until it is creamy. Pour into a baking dish.
  • Make the crumb by adding all of the ingredients to a bowl and mix together with a fork. 
  • Once the mixture is blended well and all of the nuts are coated nicely it is ready.
  • Pour the crumb on top of the sweet potatoes mixture evenly to cover all of it. Bake for 25 minutes. 


Calories: 368kcal | Carbohydrates: 25g | Protein: 4g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 26mg | Sodium: 54mg | Potassium: 283mg | Fiber: 4g | Sugar: 11g | Vitamin A: 7385IU | Vitamin C: 1.4mg | Calcium: 47mg | Iron: 1.3mg
Tried this recipe?Let us know how it was!

Praline Sweet Potatoes

Need more Holiday dishes? I’ve got you covered…

If you love this recipe then you will love my cookbook with over 100 gluten and dairy free recipes that are simple to make with easy to find ingredients. You can get it HERE.

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