Sweet Potato Casserole (Grain Free, Paleo) |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Adapted from a recipe found on ... would be great for breakfast, as a dinner side, or dessert! Ingredients:
3 cups baked sweet potatoes (about 5 large) |
1/4 cup honey |
2 large eggs, beaten |
1/2 cup unsalted butter, melted |
1/2 cup coconut milk (or heavy cream) |
1 1/2 teaspoons vanilla |
1/4 teaspoon sea salt |
1 cup almond flour |
2 tablespoons coconut flour |
2 tablespoons honey |
1/8 teaspoon sea salt |
4 tablespoons melted butter |
1 cup chopped pecans |
Directions:
1. Adjust oven rack to middle position and preheat oven to 350 degrees.
2. Put all ingredients except those for the topping in a large bowl and mash up until thoroughly mixed.
3. Pour into an 11x7 baking dish.
4. Combine all topping ingredients except pecans.
5. Fold in pecans to topping mixture.
6. Sprinkle topping mixture over the sweet potato mixture.
7. Bake for 20 mins or until golden brown.
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