Good thing my family loves sweet potatoes, because I’ve been testing and re-testing my sweet potato casserole recipe over the past couple weeks before Thanksgiving. They happily volunteered to be my guinea pigs and I haven’t heard any complaints (well, maybe about one recipe that won’t be posted here). We’ve made many healthy changes to our diets over the past year and while I still love to indulge in the occasional treat, we want to continue our new lifestyle through the holidays. I’ve cleaned up my sweet potato casserole recipe and discovered a healthier version. It’s also paleo and gluten free. And I promise that it tastes so yummy that you won’t even miss the old version!
SWEET POTATO INGREDIENTS
5 Cups Sweet Potatoes (peeled & diced)
3 Tablespoons Ghee
1/2 Cup Coconut Milk
1/4 Cup Maple Syrup
1 Teaspoon Vanilla Extract
2 Eggs
1 Teaspoon Cinnamon
PECAN TOPPING INGREDIENTS
1 Cup Chopped Pecans
2 Tablespoons Ghee
1/2 Cup Coconut Milk
1/4 Cup Coconut Sugar
1 Tablespoon Maple Syrup
1 Teaspoon Cinnamon
INSTRUCTIONS
Step 1: Preheat oven to 350 degrees and grease a baking dish with ghee.
Step 2: Peel and dice sweet potatoes. Add to a large pot, cover with water and boil for 15 minutes or until tender.
Step 3: Drain water from sweet potatoes and add to a blender or food processor. Add the rest of the sweet potato ingredients (ghee, coconut milk, maple syrup, vanilla, eggs and cinnamon). Blend until ingredients are combined, but not liquid.
Step 4: Put sweet potato ingredients in the greased baking dish.
Step 5: Combine pecan topping ingredients in a saucepan over medium heat. Remove from heat before it reaches a boil.
Step 6: Add pecan topping over the sweet potato ingredients.
Step 7: Bake for 30-40 minutes or until the center is firm. Enjoy!
Check out these other scrumptious potato side dishes from some of my fave bloggers:
Broccoli and Cheese Hasselback Potatoes by Big Bear’s Wife
Potato Bread by Betsy Life
Spiced Sweet Potato Skewers by Home Cooking Memories
Roasted Rosemary Potatoes by Cooking on the Front Burner
Garlic Parmesan Parslied Potato Stacks by Love Bakes Good Cakes
Green Chile Scalloped Potatoes by Thyme for Cocktails
Two-Tone Scalloped Potatoes by Bread Booze Bacon
Copycat Cracker Barrel Hashbrown Casserole by A Night Owl
Loaded Tater Tot Bake by Pink Cake Plate
Bacon Cheddar Scalloped Potatoes by I Love My Disorganized Life
Loaded Slow Cooker Potatoes by Around My Family Table
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I made a lazy version of this last night that was a hit with the whole flmaiy. I peeled and sliced the sweet potatoes and tossed them in a bowl with the melted butter and olive oil. Then I dipped the tops into a smaller bowl with the blend spices. I had to brush some of the mixture off to it wasn’t too thick, but then I placed them spice-up on the cookie sheet and baked them until they were done. Not as pretty as yours, but DELICIOUS! It was a trial-run for our mini-Thanksgiving tomorrow, with just my immediate flmaiy, when we’re doing a lot of the traditional Thanksgiving foods but with a twist. I know everybody will love them. Thanks for the great recipe!(PS: Doing it my lazy way did mean that the parchment stayed very clean and we had no issues with smoking or burning sugars. In fact we did have a little spiced candy drips on the paper that was fun to eat before I got started washing dishes.)