So, are you totally and completely over Thankgiving Paleo Diet Recipes yet?! Well, if you are, I’m sorry to say that we have a few more on the list, but we’re getting close to done! Tis the season for holidays though, so next, we’ll be doing Christmas recipes! Oh, the joy of this time of year!
This recipe is sweet, but not as sickeningly sweet as your average marshmallow topped madness. The apples give this recipe a nice dimension, but if you are just too afraid to try it, you could leave them out and the recipe will still be fantastic (just a helpful note).
Sweet Potato Casserole
2 large Sweet Potatoes
¼ cup Coconut Crystals (or raw Sugar)
½ tsp Sea Salt
¼ cup Coconut Oil
2 tsp Vanilla
¼ cup Maple Syrup (or Coconut Crystals or raw Sugar)
¼ cup Coconut Flour
¾ cup Walnuts (you could use Pecans if you’d prefer)
3 Tbsp Coconut Oil
½ tsp Cinnamon
Preheat the oven to 350 degrees Fahrenheit.
Dice the sweet potatoes into large chunks and boil them in water for about 20 minutes or until soft.
While the sweet potatoes are boiling, make the sautéed apples. Combine the apples, eggs, coconut crystals (or sugar), sea salt, coconut oil, coconut milk, and vanilla in a blender (or Bullet!) and blend until smooth.
Combine the sweet potatoes and the apple mixture and mash until the sweet potatoes are the desired texture.
Pour the sweet potato mixture into a greased glass baking dish (should fit about an 8×8).
In a separate bowl, combine all topping ingredients. If you are using coconut oil that is solid, you will want to heat it to liquefy it first. Once the ingredients are mixed thoroughly, spread the topping out over the sweet potatoes.
Bake, uncovered, for 35 minutes.