Crowd Pleaser: Stealth Paleo Casserole

Written by: Kristin Jekielek


At some point you’re going to be invited to a non-Paleo event this summer where you’re asked to bring a dish to share. It’s unavoidable.

Naturally, you decide to bring a Paleo dish so you know you’ll have something to eat. Of course you want to stay Paleo, but maybe you don’t want to make a thing out of your dietary choices.

But what can you bring that will still be appealing to others without a big explanation? That’s where the trusted casserole comes in.

I’ve tested this casserole dish among Paleo and non-Paleo friends, and the results are unanimous: this is delicious.

As a bonus, it’s inexpensive and feeds a large group easily! Whether you’re feeding Paleos, non-Paleos, vegetarians, high carb fiends, or non-diet-oriented people, this dish is great to share.

Stealth Paleo Casserole


  • 4 pounds of organic sweet potatoes
  • 6 eggs (pastured & soy-free, if possible)
  • 1 med onion, thinly sliced
  • 8 oz cremini mushrooms, sliced
  • 8 large stalks of kale, stems removed & leaves cut into pieces
  • 3 Tbsp coconut oil, ghee, OR grass-fed butter
  • 1 bulb of garlic, roasted
  • 1 Tbsp paprika
  • 2 tsp garlic powder
  • 2 Tbsp fresh thyme (or 3 tsp dried)
  • 1 tsp cumin
  • 1.5 tsp salt



Bake sweet potatoes in a 400 degree oven for 45 minutes. Slice off the pointy end of the garlic bulb so the top of each clove is visible. Wrap garlic bulb in tinfoil and bake with sweet potatoes. Garlic may take longer than 45 minutes to roast to a golden brown.

While potatoes are baking, prepare the onions, mushrooms, and kale; measure out your spices.

Remove sweet potatoes from oven and set aside until cool enough to touch. Reduce oven to 350 degrees.

While sweet potatoes are cooling, melt 2 Tbsp of cooking fat of choice in a large sautee pan over medium heat. Add in sliced onions; cook until almost tender. Add in mushrooms and cook until softened.

Squeeze roasted garlic cloves out of the paper and into the pan. Add all spices and mix thoroughly to coat. Cook for 3 minutes to release the flavor and aroma of the herbs.

Then add kale, mix to combine, and cook until kale is wilted, about 5 minutes.

Sweet potatoes should be cool by now. Peel them and cut into large cubes, approx. 1” across.

In a large bowl, combine sweet potatoes, sautéed vegetables, and 6 eggs. Mix with your hands until well coated.

Coat a large (9x13”) casserole dish with remaining 1 Tbsp of cooking fat to prevent sticking. Transfer contents of bowl to casserole dish evenly.

Bake casserole at 350 degrees for 1 hour, or until eggs are set. Serve warm.



  • Add up to 12 eggs for more protein and an eggier texture
  • Add crumbled bacon
  • Optional: If you and your fellow party guests eat dairy, add 8 oz of shredded grass-fed cheddar to mixture in bowl. Continue as directed above


Share this post:


There are no comments

Post a comment