Sweet Potato Casserole
Submitted by Michelle A.
I try to limit excess sugar and grain from my diet. In doing so, I sleep better, have more energy and don’t crave foods. There are a ton of options for grain free foods that many people just aren’t aware of. This recipe is grain free, paleo and gluten free.
INGREDIENTS
For the Potatoes:
3 cups baked sweet potatoes (about 5 large potatoes) bake/remove skins first
1/4 cup honey
2 large eggs, beaten
1/2 cup unsalted butter or ghee, melted
1/2 cup coconut milk (or heavy cream)
1 1/2 teaspoons vanilla extract
1/4 teaspoon Celtic sea salt
For the Topping:
1 cup almond flour
2 tablespoons coconut flour
2 tablespoons honey
1/8 teaspoon Celtic sea salt
4 tablespoons butter or ghee, melted
1 cup chopped pecans
marshmallows (optional)
INSTRUCTIONS
- Preheat oven to 350ºF and adjust rack to middle position.
- Place sweet potatoes, honey, eggs, butter, coconut milk, vanilla and salt in a mixing bowl.
- Mash potatoes and stir until all ingredients are thoroughly mixed.
- Pour into an 11 x 7-inch baking dish.
- Place almond flour, coconut flour, honey, salt and butter in a medium mixing bowl. Stir until combined.
- Stir in pecans.
- Sprinkle pecan mixture in an even layer over the sweet potatoes.
- Bake for 20 minutes until golden brown.
Be sure you bake the sweet potatoes at 400ºF for 45 minutes and remove the skins before using this recipe. You can make this ahead of time. If you want something sweeter; you can add marshmallows to the top.
SERVINGS
Depends on how much you love it.
PREP TIME
Varies
COOK TIME
45 minutes for potatos; 20 minutes for casserole
RESTRICTED DIETS
Gluten Free, Low Carb, High Fiber, Grain Free; Paleo