- 20
- 20 mins
- 110 mins
Ingredients
- For the Casserole:
- 4 large sweet potatoes, scrubbed
- 4 Tablespoons coconut oil
- 1/2 cup coconut palm sugar
- 1/3 cup coconut cream
- 2 eggs, room temp
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1/4 teaspoon allspice
- For the Pecan Topping:
- 2/3 cup coconut palm sugar
- 1/4 cup almond flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 4 Tablespoons coconut oil (melted)
- 1 cup pecan halves
Preparation
Step 1
1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil. Wash the sweet potatoes and pierce the skin in several places with a knife and place on the prepared baking sheet. Rub the sweet potato skins with some coconut oil and season with salt and pepper. Bake for 45 minutes, until tender. Remove from the oven, slit down the middle, lengthwise, and cool for 20 minutes.
2. Reduce the oven temperature to 350 degrees F. Coat a 2-quart casserole pan with coconut oil.
3. Scoop out the sweet potato flesh and place in a large mixing bowl. Add the coconut oil, coconut palm sugar, and coconut cream and beat to blend. Add the eggs, one at a time, beat until smooth. Add the vanilla, salt, allspice and beat well. Spread the mixture into the casserole pan.
NUTRITION
Calories: 158 Fat: 6g Carbohydrates: 24g Sugar: 8g Sodium: 108mg Fiber: 2g Protein: 2g