Ingredients
Sweet Potato Layer:
- 2 1/2 cups sweet potatoes cooked and mashed (about 4 med) *see notes for my cooking method
- 1/3 cup ghee or refined coconut oil, melted
- 1/4 cup dairy free milk (I used full fat coconut)
- 1/4 cup organic coconut sugar or maple sugar
- 2 large egg
- 1 tsp pure vanilla extract
- 1 1/2 tsp cinnamon
- 1/4 tsp fine grain sea salt
Pecan Layer:
- 1 1/2 cups pecans
- 1/2 cup coconut flakes unsweetened
- 1/4 cup organic coconut sugar or maple sugar
- 1/4 cup coconut oil refined, or ghee, softened
- 1/2 tsp pure vanilla extract
- 1 1/2 tsp cinnamon
- 1/2 tsp fine grain sea salt
Directions
I didn’t try sweet potato casserole until I spent my first Thanksgiving with my husband’s family. My mother-in-law makes the family favorite recipe and every year I commit to that being my big splurge. When Jessie introduced me to this recipe, I couldn’t contain myself! I would never step on my mother-in-law’s toes on Thanksgiving, but I will keep this in my family dinner rotation… so good!
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Preheat your oven to 350 degrees and grease a 1 1/2 qt. Casserole dish with coconut oil.
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mash your cooked sweet potatoes in a large bowl. Add the remaining ingredients for the sweet potato layer and use a whisk or electric mixer to blend until smooth.
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Transfer mixture to prepared casserole dish and smooth the top.
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For the pecan layer, you can use a food processor to make the chopping easier. Just place all ingredients in your processor and pulse until a crumbly mixture forms. Don’t over process or a nut butter will form! Alternatively, you can chop the pecans by hand and mix all ingredients in a bowl.
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Sprinkle all the pecan topping over the sweet potato mixture in the dish, and bake in the preheated oven for 30-35 minutes or until filling is bubbly (you won’t see it but you’ll hear it!) and the topping is toasty brown.
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Allow to cool a bit before serving. Enjoy! Store leftovers covered in the refrigerator for up to 4 days
*from paleorunningmomma.com
