Sunday, November 17, 2013

Paleo Sweet Potato Casserole

I made this for my paleo clients last Thanksgiving and it was a huge hit.  In fact, I make this for regular weeknight dinners for my personal chef clients.  Even the kiddos love it.

Paleo Sweet Potato Casserole
Serves 6-8


3 cups baked sweet potatoes
¼ cup honey
2 eggs
¼ cup coconut oil (or butter)
¼ cup unsweetened applesauce
½ cup unsweetened almond milk
1-1/2 teaspoons pure vanilla extract
½ tsp salt

Crunchy Topping
1 cup almond flour
2 Tablespoons coconut flour
2 Tablespoons honey or maple syrup
⅛  teaspoons pink sea salt
2 Tablespoons coconut oil
2 Tablespoons unsweetened applesauce
½ cup pecan halves, coarsely chopped

Equipment- 8x8 baking dish

Preheat oven to 350F and prepare an baking dish with coconut oil.

Combine all ingredients for the potatoes in a food processor and process until mixture is smooth. Pour mixture into baking dish.

Combine all ingredients for the topping (except pecans) in a medium bowl. Then, stir in pecans. Sprinkle over potatoes.

Bake for 20 mins and until golden brown.

*photos are courtesy of Dr. Jockers and his lovely Staff

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