Enjoy our paleo sweet potato casserole during your dinner party this Thanksgiving. With a mixture of sweet potatoes and coconut milk spiced and a kick of pumpkin pie spice, this is sure to cure anyone’s sweet tooth not to mention it is topped with pecans and shredded coconut. This is a great paleo swap for the typical candied yams topped with marshmallows, so if that is one of your favorite dishes definitely try this one.
INGREDIENTS
- 3 pounds sweet potatoes (about 4 large)
- ½ cup organic coconut sugar
- ½ cup evaporated coconut milk
- 3 tablespoons coconut oil
- 2 eggs
- 1 teaspoon cinnamon or pumpkin pie spice
- ½ teaspoon Himalayan salt
TOPPING
- ½ cup organic coconut
- ½ cup canned coconut milk
- 3 tablespoons coconut oil
- ¼ teaspoon Himalayan pink salt.
- ½ cup chopped pecans
- ½ cup unsweetened shredded coconut (optional)
- ⅓ cup cassava flour or 2 tablespoons coconut flour
DIRECTIONS
- Preheat oven to 400℉. Lightly oil a 9 or 10” square baking dish and set aside.
- Place potatoes directly on the oven rack with a sheet pan on the rack below to catch drips. Bake until tender, 45-60 minutes. Let cool then scoop out flesh and transfer to the bowl of a food processor.
- Mash or process until smooth.
- Add ½ cup sugar, evaporated coconut milk, 3 tablespoons coconut oil, eggs, cinnamon, and ½ teaspoon salt process until mixed thoroughly.
- Transfer to baking dish.
For the Topping:
- In a medium bowl combine ½ cup sugar, 3 tablespoons coconut oil, pecans, coconut, flour, and ¼ teaspoon salt. Mix until crumbly and sprinkle over potatoes.
- Loosely cover baking dish with foil and bake 30 minutes. Remove foil and bake until browned, 10 minutes more. Cool 10 minutes before serving