Maple Nut-Topped Sweet Potato Casserole Recipe

By LKWolfe

Ingredients

• 4 large sweet potatoes, cubed
• 3 T maple syrup (or more to taste), divided
• 2 T coconut oil
• 1 T cinnamon, divided
• 1/4 cup pecans, chopped
• 1/4 cup hazelnuts, chopped
• Salt and pepper to taste

Details

Servings 1
Preparation time 10mins
Cooking time 10mins
Adapted from blog.paleohacks.com

Preparation

Step 1

How To Make It:

1. Preheat oven to 350F and bring a large pot of water to boil. Wash and peel sweet potatoes. Cube them.

2. Carefully add cubed sweet potatoes to boiling water. Boil 15-20 minutes until fork tender.

3. While sweet potatoes boil, mix chopped nuts with 1 ½ T maple syrup and 1 t cinnamon. Set aside.

4. Drain sweet potatoes. In a food processor or large blender, add sweet potatoes, coconut oil, salt and pepper, and remaining maple syrup and cinnamon. Purée to desired texture—I opted for smooth, some may prefer to preserve more chunk.

5. Distribute sweet potatoes evenly into a casserole dish (mine was 7×10) and spread maple nut topping over it. Bake for 20 minutes, until maple nut topping is roasted and glistening.