Paleo Sweet Potato Casserole
By á-178060
Ingredients
- 2 pounds sweet potatoes
- 2 tablespoons honey
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1 cup Asian coconut milk in a can (not the light version)
- 1 egg, lightly beaten
- topping
- 1 cup coarsely chopped pecan pieces
- 3/4 cup finely chopped dates
- 1/2 cup almond meal or unsweetened coconut
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon kosher salt
Details
Servings 10
Preparation time 30mins
Cooking time 90mins
Adapted from pbs.org
Preparation
Step 1
Preheat the oven to 350° F.
Peel the sweet potatoes and cut them into 2 inch pieces. Add them to a pot of boiling water and cook them unti they are fork tender, about 15-20 minutes.
Drain the sweet potatoes and add them to a food processor along with the honey, maple syrup, coconut oil, vanilla extract, salt, nutmeg, and cinnamon.
Puree the sweet potato mixture until creamy and smooth.
With the food processor on, slowly add the coconut milk followed by the egg. Continue to puree until well mixed and smooth.
Grease a pie plate with coconut oil. Pour the smooth sweet potato mixture into the dish, spreading it out in an even layer.
To make the topping, add the the pecans, dates, almond meal, maple syrup, coconut oil, cinnamon, nutmeg, and salt to a bowl. Mix all the ingredients until evenly combined.
Sprinkle an even layer of topping over the sweet potato puree.
Bake the casserole for one hour or until the topping is golden brown.
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