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Paleo Sweet Potato Casserole

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Sweet Potatoes are one of my husbands’ favorite foods, but the ‘typical’ sweet potato casserole is packed with sugar that you can’t even enjoy the real flavor of the sweet potato.  I came up with this dish to satisfy our sweet potato casserole craving without a guilty conscience.

The great thing about this dish is it conforms to SO MANY dietary issues, so it is perfect to make for those who have those struggles! Dairy Free, Gluten Free, and processed sugar-free! You can even adjust the crumble topping ingredients so that it is nut free!

With this recipe, you can do a lot of the prep and assembly a day or two in advance, making this a perfect dish for the holidays because you can prep it and then just do the final baking step on the day of! I am all about easing my cooking to-dos on the day of the dinner, you could even freeze the filling, freeze the crumble topping and then assemble when you are ready to bake!

 

 

So toss those mini marshmallows to the side this year and make a sweet potato casserole that everyone can enjoy!

 

 

Paleo Sweet Potato Casserole

A delicious healthy twist on the classic Sweet Potato Casserole.  A yummy almond pecan crust over perfectly roasted sweet potatoes and coconut milk. 
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Servings: 8 people

Ingredients

Sweet Potato Casserole

  • 3 cups Sweet potatoes (about 5)
  • 1/4 cup Honey
  • 2 whole Eggs beaten
  • 1/2 cup Ghee
  • 1/2 cup Coconut MIlk
  • 1 1/2 tsp Vanilla Extract
  • 1/4 tsp Sea Salt
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg freshly ground

Pecan Crumble Topping

  • 1 cup Almond Flour
  • 1 cup Pecans chopped
  • 2 tbsp Coconut Flour
  • 2 tbsp Honey
  • 4 tbsp Ghee

Instructions

  • Preheat oven to 425º. Line baking sheet with foil. Place washed sweet potatoes on foil (skin still on).  Bake until tender (typically 40-50 min). Once tender, turn off oven and allow potatoes to cool down in the oven. 
  • Remove potatoes from oven and remove skin, put potatoes in the bowl. Add eggs, coconut milk, 1/4 cup of honey, 1/2 cup of Ghee, Sea Salt, Cinnamon & Nutmeg.  Blend until mixed well and smooth. Put in 11 X 7 casserole dish.
  • In a separate bowl mix remaining ingredients to make the crumble topping. Sprinkle evenly over top the sweet potato mixture. Bake in the oven at 350º for 20 minutes or until golden on top. Let rest for a few minutes before serving.

Video

Paleo Sweet Potato Casserole, gluten free & Dairy Free

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Kristi Shields
Asian Noodle Salad (La Bou Copy Cat) P54.5 C51.8 F Asian Noodle Salad
(La Bou Copy Cat)
P54.5 C51.8 F9.9 CAL518
One of my favorite places to go to eat when I’m home in Northern California is La Bou. They have a ton of different salads, soups and sandwiches to enjoy and i always have to go a couple times to be able to get all my favorite menu items. One of those it their Asian Noodle Salad. It doesn’t typically come with chicken but i added that to it to complete the meal. I have no clue if this is close to their recipe but to me it tastes close to it! If you have room in your macros/ calories, add some chopped peanuts when you enjoy! This should be enjoyed COLD, i don’t know if it would be as good if it’s warm. 
* 8 Oz soba noodles (buckwheat, uncooked)
* 1 cup broccoli (cut bite size)
* 1/2 cup sugar snap peas (cut in thirds)
* 1 red bell pepper, thinly sliced 
* 3 green onions, diced
* 1/4 cup cilantro
* 20 Oz cooked boneless skinless chicken breast
Dressing:
* 1/4 cup liquid aminos (or soy sauce)
* 2 Tb rice vinegar
* 2 Tb Mirin
* 1 Tb sesame oil
* 1 Tsp minced ginger
* 1 tsp minced garlic 
* 1 tsp siracha 

1. Bring a large pot of water to boil (no salt). Add the noodles and cook according to the package instructions.
2. Drain and rinse with cold water.
3. Boil more water and salt the water this time. Add broccoli and sugar snap peas. Cook for 2 min and remove to an ice bath to stop the cooking process. 
4. Blend the dressing ingredients together. Then toss half the dressing with the noodles and the other half with the green veggies.
5. Assemble your bowls. Weigh the dressed noodles and divide by 4. Then put that amount in each bowl. Do the same with the green veggies.
6. Divide out the red bell peppers amount the bowls, and 5oz of chicken per bowl. Then too with green onions and cilantro. 

Let me know if you end up making this! We love it! If you don’t like a little heat, then omit the siracha, but it’s only mildly spicy. #ifitfitsyourmacros #ihmloveyourbody @iheartmacros @lilmissmittsgetsfit
Bruschetta Chicken Zoodle Bowl P57 C11.2 F8.5 CAL3 Bruschetta Chicken Zoodle Bowl
P57 C11.2 F8.5 CAL367

For all you doing the @iheartmacros challenge or just trying to eat healthy in 2021, check out my recipe! Love carb & low fat, HIGH protein! 

Here is the recipe! 
Serves 6

For the Bruschetta Topping
•6 tomatoes (seeded and diced)
•1/2 lemon (juiced)
•1 clove garlic (minced)
•1/2 small red onion (minced)
•8-12 large basil leaves (rolled up and sliced into thin ribbons, plus more for serving)
•salt + pepper (to taste)
•1/4 cup Parmesan cheese (grated)
To complete the bowl:
•4 medium zucchini (spiralized)
•4 TB Balsamic glaze 
•6 Tb Parmesan Cheese
•36 oz grilled chicken (from bulk chicken)

1.Make Bruschetta topping by tossing ingredients together and allow to marinate together in the fridge)
2.Divide up the raw “zoodles” into each serving container. Top with 6 oz of grilled chicken.
3.Dived the Bruschetta topping between each container.
4.Drizzle with 2 tsp of Balsamic Glaze and 1 Tb Grated Parmesan Cheese

Enjoy cold for crisp zoodles, or warm up covered for a slightly steamed softer zoodle.

#ihmloveyourbodychallenge #ifitfitsinyourmacros #macroprepping
Put together a little Surf n’ Turf Charcuterie Put together a little 
Surf n’ Turf Charcuterie Board 
for Christmas Dinner today! 

It consisted of:
- Smoked Reverse Seared Ribeye
- Shrimp 🍤 cocktail 🍸
- an assortment of Cheeses
- roasted sweet potato slices
- blanched asparagus
- broccoli
- fig “salami”
- fruit & veggies
- condiments
- crackers & bread
My kids always love a good Charcuterie Board and the adults are always wowed by them! It’s a #dinnerwin & a #winwin all around! 

 
#christmasdinner #charciterieboard #ribeye #surfnturf #nomnom #holidaydinner
Today I’ll be starting the dough for our familie Today I’ll be starting the dough for our families favorite dinner rolls. This is for a family who ordered them early and are celebrating Thanksgiving on Sunday. These rolls are probably the most nostalgic items from our family holiday dinners. I’ll put a link to the recipe in my profile, so you can bake them for your family this year! You’ll love these delicious orange glazed dinner rolls! My kids devour them! 

 https://sweetnsassyeats.com/orange-glazed-dinner-rolls/

#thanksgivingdinner #thanksgivingtradition #dinnerrolls
For my birthday today, I made 30 protein pancake p For my birthday today, I made 30 protein pancake portions for my friends and second family at @f45_training_farmington . I figure it was a better choice than chocolate cake! If you are doing the @iheartmacros #lhmloveyourbody challenge make these! They’ll fit in your macros and they are easy to meal prep! Recipe and macros on the last photo, swipe over to check it out! #proteinpancakes #nomnom #macrocounting #macrofriendlyrecipes #healthyeating.  Oops the CAL on the syrup are 117 not 201 🤣
This one has to be a recipe I’m most excited abo This one has to be a recipe I’m most excited about! If you are from Northern California and love LaBou {like me} then you’re gonna love this recipe! It tastes just like their Asian Noodle salad! 😋 

Cold buckwheat noodles in a mildly spicy Asian sea same dressing with crisp veggies! I added chicken to bump up the protein, and bam! A delicious balanced and healthy meal! Swipe for the recipe! @iheartmacros @shields_word #ihmloveyourbody
Another delicious meal prep for the #ihmloveyourbo Another delicious meal prep for the #ihmloveyourbody challenge!!

Swipe over to snag the recipe! @iheartmacros
White Bean Chicken Chili CAL 222 P28.9 C20.5 F2.7 White Bean Chicken Chili
CAL 222 P28.9 C20.5 F2.7
(per serving w/ topping)
Recipe in stories and next slide on post.

Made this delicious healthy chili for dinner tonight and for some meals this week. This is week 2 of our #ihmloveyourbody challenge! Even with attending a family wedding we’ve been able to stay on track! 

So excited to make real changes towards our heath goals! Thank you @iheartmacros for this awesome challenge! 

This recipe was even popular with my kids! #winning It’s also freezer friendly! 💥
The most delicious gelato flavor i got at @buoniss The most delicious gelato flavor i got at @buonissimo_gelato in Sayulita! It is Pineapple Basil 🤯 #pineapplebasil #gelato #buonissimo #nombom #sayulita
Enjoyed a delicious dinner seaside in Punto Mita t Enjoyed a delicious dinner seaside in Punto Mita today! What a delicious ending to a great day of exploring the cute towns up the coast! #freshlobster #shrimpbrochetta #seasiderestaurant #nomnom #goodeats #puntodemita
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