Description
A simple, grain-free casserole using sweet potatoes and a nut topping.
Ingredients
Scale
- 3 large sweet potatoes, peeled and cubed
- 1/4 cup coconut oil, melted
- 1/4 cup pure maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup almond flour
- 1/4 cup chopped pecans
- 2 tablespoons coconut oil, softened
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
- Place the sweet potato cubes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
- Transfer the cooked sweet potatoes to a bowl. Add 1/4 cup melted coconut oil, maple syrup, cinnamon, vanilla extract, and salt. Mash until smooth.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- In a separate small bowl, combine the almond flour, chopped pecans, and 2 tablespoons of softened coconut oil. Mix with your fingers until crumbly.
- Sprinkle the topping evenly over the sweet potato layer.
- Bake for 20-25 minutes, or until the topping is golden brown and the filling is heated through.
Notes
- You can substitute walnuts for pecans in the topping if desired.
- For a richer flavor, use dark amber maple syrup.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 22
- Sodium: 55
- Fat: 19
- Saturated Fat: 9
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 6
- Protein: 5
- Cholesterol: 0
Keywords: Paleo, sweet potato casserole, grain free, almond flour, pecan topping, side dish, holiday