Sweet Potato Casserole
Ingredients
Scale
- 4 large sweet potatoes or yams, cubed*
- 1 can full fat coconut milk
- 1/3 cup maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- hefty pinch of salt
For the toppings
- 1/2 cup almond flour
- 1/4 cup tapioca flour
- 1/4 cup chopped pecans
- 1/4 cup chopped walnuts
- 1/4 cup chopped cashews
- 3 tablespoons maple syrup
- 3 tablespoons ghee
- 1 teaspoon baking powder
- pinch of salt
For garnish
- 1/2 cup pecan halves
- 1/4 cup maple syrup
- cinnamon, for topping
- flake salt, for topping
Instructions
- Add sweet potatoes in a large pot then fill with water and cover. Place over medium-high heat and cook for 25 minutes, until fork tender. Drain.
- Preheat oven to 350 degrees F.
- Add coconut milk, maple syrup, vanilla, cinnamon, nutmeg, and salt. Mix and bring to a low boil then use a potato mash to mash the sweet potatoes until smooth. Grease a large baking dish then pour the mixture into the dish and spread evenly throughout.
- Then in a food processor, add all the ingredients for the toppings and pulse until broken down into a crumble texture that sticks together in a slight ball. Use your fingers to spread the crisp mixture evenly throughout the dish on top of the sweet potatoes.
- Lastly, in a small bowl mix together pecan halves and maple syrup. Press the pecans throughout the top of the dish then pour the remaining maple syrup on top.
- Place in the oven to bake for 45 minutes. Once it comes out of the oven, sprinkle with cinnamon and flake salt before serving!
Notes
*I left the skin on for extra nutrients, but you can peel before you cook the sweet potatoes, if you prefer!
Find it online: https://paleomg.com/sweet-potato-casserole/