Nutritional Wisdom with Carly Pollack

Sweet Potato Casserole

Sweet Potato Casserole Sweet Potato Casserole

2 lbs sweet potatoes
2 tbsp raw, local honey
2 tbsp grade B maple syrup
2 tbsp coconut oil
1 tsp vanilla extract
1/2 tsp sea salt
1/2 tsp ground nutmeg
1/4 tsp cinnamon
1 cup coconut milk (canned)
1 egg, lightly beaten
1 cup pecans, coarsely chopped
3/4 cup dates, finely chopped
1/2 cup almond flour
2 tbsp grade B maple syrup
2 tbsp coconut oil, melted
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp sea salt

Preheat the oven to 350 degrees. Cut the sweet potato (skin on) into 2 inch pieces. Add them to a pot of boiling water and cook them until they are fork tender, about 15 to 20 minutes. Drain the sweet potatoes and add them to a food processor along with the honey, 2 tbsp maple syrup, 2 tbsp melted coconut oil, vanilla extract, ½ tsp salt, ½ tsp nutmeg, and ¼ tsp cinnamon. Puree the sweet potato mixture until creamy and smooth. With the food processor on, slowly add the coconut milk followed by the egg. Continue to puree until well mixed and smooth. Grease a pie plate with coconut oil. Pour the smooth sweet potato mixture into the dish, spreading it out in an even layer. To make the topping, add the pecans, dates, almond meal, 2 tbsp maple syrup, 2 tbsp coconut oil, ½ tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp salt to a bowl. Mix all the ingredients until evenly combined. Sprinkle an even layer of topping over the sweet potato puree. Bake the casserole for one hour or until the topping is golden brown.

10-12 Servings

Recipe Credit