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Paleo Sweet Potato Casserole
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Brief Description
A sweet potato casserole that is not too sweet, gluten-free, dairy-free, and perfect for guests eating Paleo.
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Main Ingredient
sweet potatoes
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Category: Vegetables
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
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Tags:
Holidays Vegetarian Gluten-Free Dairy-Free Party Large groups Paleo Thanksgiving Sugar-free
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Notes:
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Posted By: groovybeets.com
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Posted On: Oct 17, 2014
Number of Servings:
Ingredients:
- 2 pounds - sweet potatoes
- 3 tablespoons - honey
- 2 tablespoons - maple syrup
- 2 tablespoons - coconut oil
- 1 teaspoons - vanilla extract
- 1/2 teaspoons - kosher salt
- 1/2 teaspoons - nutmeg
- 1/4 teaspoons - cinnamon
- 1 cups - Asian coconut milk in a can
- - egg
- 1 cups - coarsely chopped pecan pieces
- 3/4 cups - finely chopped dates
- 1/2 cups - almond meal or unsweetened coconut
- 3 tablespoons - maple syrup
- 2 tablespoons - coconut oil
- 1/2 teaspoons - cinnamon
- 1/4 teaspoons - nutmeg
- 1/4 teaspoons - kosher salt
Directions:
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 until 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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