We get it; you’re on a diet but craving your fave comfort foods like ice cream and chicken noodle soup. With our new food series, #NotCheating, we’re turning these cheat-day dishes into compliant recipes. If you’re dabbling with gluten-free, vegan, keto, paleo, Whole30, or other plans, allow these takes to curb your hankerings healthfully.

The marshmallow-topped old-school sweet potato casserole recipe isn’t passable on any diet, especially if you’re Whole30 or paleo. That’s what inspired us to turn to a healthier sweet potato casserole that would simply feel like you’re eating the real deal. Eggs, a little bit of fat (coconut oil or ghee), and freshly squeezed orange juice coat every bite of the sweet potato base, which bakes up like a fluffed soufflé. The crunchy but chewy, slightly sweet yet salty date-walnut topping is drool-worthy and will satisfy you way more than marshmallows in our honest opinion. Run to the store for the ingredients, and thank us later.

Whole30/paleo sweet potato casserole

(Serves 4-6)

Ingredients:

  • 6 sweet potatoes
  • coconut oil spray (or another Whole30 compliant spray)
  • 3 cups mashed sweet potato
  • 1 tablespoon virgin coconut oil (use ghee if not vegan)
  • 2 eggs, beaten
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground clove
  • 1/2 teaspoon ground cinnamon
  • 1 orange, zested with a microplane
  • 1/4 cup freshly squeezed orange juice (about 1 orange)
  • 1/2 teaspoon salt

Date-Walnut topping:

  • 8 Medjool dates, pitted
  • 1 cup raw walnuts
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon flaky sea salt

Directions:

1. Bake 6 medium sweet potatoes, pierced a few times with a sharp knife, at 375°F for about an hour. Let cool, slice down the middle, and scoop out cooked interior. Alternatively, peel the potatoes, and boil them in salted water in a large stock pot until fork tender, about 20 minutes.

2. Use a ricer (as pictured) or potato masher to mash potatoes.

3. Preheat oven to 375°F. Prepare an 8-inch or 9-inch casserole dish by spraying it with a coconut oil spray.

4. In a large bowl, mix together mashed potatoes, oil (or ghee), and eggs.

5. Transfer mixture to the prepared baking dish and set aside.

6. Using a food processor, pulse together the dates, walnuts, cinnamon, and flaky sea salt. Mixture should be about pea-sized pieces (pulse about 10 times).

7. Spread the date-walnut evenly atop the sweet potatoes.

8. Cover dish with foil and bake for about 45 minutes. Uncover and continue baking for another 15 minutes.

9. Remove from oven and serve immediately.

For more Whole30 recipes, visit our Brit + Co Pinterest page!

(Recipe via Ashley Bare/Brit + Co; photos via Brittany Griffin/Brit + Co)