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.
Servings 8 people
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
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.