Japanese Sweet Potato Casserole

potatoe casseroleJapanese Sweet Potato Casserole

Last year I found a way to make one of my very favorite dishes into a Paleo treasure. Our Squash Casserole dish was definitely NOT Paleo. After experimenting, I did come up with a Squash Casserole we absolutely love. If you haven’t tried this one, here it is: https://www.fabulouslyfit.com/squash-casserole-paleo/

squash casserolePM

Since this combination came out so good, a potato casserole seemed like a good idea using the newly discovered Japanese Sweet Potatoes. It, too, came out to be a winner.


  • 2 Japanese Sweet Potatoes peeled and sliced or diced in about 1 inch cubes
  • 1 Tsp. Coconut Sugar
  • I Can Full Fat Coconut Cream
  • 2 Eggs
  • 1/4 C. Ghee
  • Sea Salt
  • Pepper

How to Make

  1. Wash, slice or cube potatoes and steam in double boiler until just beginning to soften: About 4 minutes after the water begins to boil. Do not over cook or potatoes become somewhat mushy.
  2. Drain and add sea salt and pepper to taste along with the 1 tsp. Coconut Sugar.
  3. Melt Ghee.
  4. Combine in a bowl: Cooled Ghee, 2 Eggs, 1 Can Full Fat Coconut Cream
  5. Mix with hand mixer.
  6. Place Potatoes in 9×9 Pyrex pan and pour the sauce over potatoes.
  7. Bake at 400F for about 28 minutes (this is a little less than the squash dish, so as not to overcook.)

Any Left Over  leftovers

Any left over makes a very delicious Potato Soup by just adding some Coconut Milk from a carton and heating. There is something about the hint of sweetness from the Coconut Sugar that makes it very enticing.

potato soup

Dani Rotramel

Dani Rotramel

I’m Dani Rotramel. I am a Christian and for the past 44 years have loved helping others (especially women) learn simple strategies to go to the next level in their fitness and health.

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