A healthier sweet potato casserole that's perfect for Thanksgiving and the holiday season. It features a nutty crumble topping and flavor-rich sweet potato filling. Sweetened with coconut sugar and naturally gluten-free, grain-free, and can be made dairy-free too.
Course: Side Dish
For the filling:
3-4medium-large sweet potatoes,peeled and cubed (about 10 cups worth - I used 2 white and 1 orange variety)
1/4cupgrass-fed butter, ghee or coconut oil,melted
Grease a 9x13 baking pan and set aside. Preheat oven to 350 degrees F.
Add sweet potatoes and a generous pinch of sea salt to a large pot with enough water to cover completely. Bring to a boil over medium-high heat. Reduce heat to medium-low and continue to simmer for 15 minutes or until sweet potatoes are very tender. Drain and mash well. Then, set aside to cool a bit.
While sweet potatoes are cooling, assemble the topping. In a medium bowl, mix together the melted butter, ghee or coconut oil with the almond flour, coconut sugar, cinnamon and sea salt. Then, mix in the pecans and set aside.
Mix the slightly cooled mashed sweet potatoes with the melted butter, ghee or coconut oil, almond milk, vanilla, eggs, coconut sugar and sea salt. Once mixed well, pour mixture into prepared baking pan. Then crumble the topping on in an even layer.
Bake in preheated oven for 25-30 minutes. Serve warm.
If you have any leftovers, this also tastes good cold.