Thanksgiving is nearly here, so I’m prepping my shopping list for the big feast that we’ll be hosting at our home! One of my favorite holiday meal discoveries is this sweet potato casserole recipe – SO GOOD! It’s also paleo!
- Food processor
- 2 lbs sweet potatoes
- 2 T honey
- 2 T maple syrup
- 2 T coconut oil
- 1 tsp vanilla extract
- ½ tsp sea salt
- ½ tsp nutmeg
- ¼ tsp cinnamon
- 1 cup coconut milk in a can (full fat)
- 1 egg, lightly beaten
- 1 cup chopped pecan pieces
- ¾ cup chopped dates
- ½ cup almond flour
- 2 T maple syrup
- 2 T coconut oil, melted
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp sea salt
- Wash, dry and peel sweet potatoes.
- Poke holes all over each sweet potato using a fork.
- Bake sweet potatoes at 400 degrees for 45 minutes.
- Once sweet potatoes are baked, cut into chunks to get get ready for the food processor (careful, they’ll be hot!).
- Put the sweet potatoes in the food processor and start food processor.
- One at a time and slowly, add honey, maple syrup, coconut oil, vanilla, sea salt, nutmeg, cinnamon, coconut milk and egg.
- Leave food processor going until all ingredients are well mixed and the sweet potatoes have a creamy, smooth texture.
- While the sweet potatoes are doing their thing, prepare the topping. Use a bowl to combine all topping ingredients and mix well (you might need to use your hands for this part).
- Once the sweet potatoes are creamy, pour them into a 9×13 baking dish.
- Crumble the topping all over the top of the sweet potatoes.
- Cover sweet potato casserole with foil and bake at 375 degrees for 20-25 minutes. Remove foil and bake for another 20 minutes, keeping an eye on the pecan topping so that it doesn’t burn. The sweet potato casserole should be bubbling on the sides a bit.
- Remove from oven and serve!
Updated photo coming after Thanksgiving! :D