Description
Gluten-free sweet potato casserole is good for you, delicious and easy to make. Here’s a great version of this holiday classic.
Ingredients
Scale
- 2 pounds sweet potatoes (roughly 6 medium-sized)
- ¾ cup coconut sugar, divided
- 4 tablespoons unsalted butter, divided and softened
- ¼ cup coconut milk
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ tablespoon salt
- ⅓ cup Paleo flour
- ¾ cup chopped pecans
Instructions
- Heat the oven to 400 F.
- Prick the sweet potatoes using a fork and slice sweet potatoes lengthwise.
- Place facedown on a baking sheet lined with parchment paper. Bake for 45 minutes or until easily pierced with a fork.
- Reduce the oven temperature to 350 F.
- Peel the skin off the sweet potatoes, place the meat in a large mixing bowl, and mash it with a fork or potato masher. Add half the coconut sugar and butter, along with the coconut milk, eggs, vanilla and salt. Mix until well blended.
- Spread mixture evenly into a baking dish or cast iron skillet.
- In a small mixing bowl, mix the other half of the coconut sugar along with the flour. Add the other half of the butter and combine the ingredients with your hands until it resembles a crumble. Stir in the pecans.
- Spread the crumble mixture over the sweet potatoes and bake for 30 minutes. Serve warm.
Notes
- If coconut sugar is too much sugar for you, you can try other sugar alternatives, such as stevia or monk fruit.
- Opt for organic, grass-fed butter and cage-free, free-range eggs.
- Prep Time: 60 min
- Cook Time: 75 min
- Category: Main dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (114g)
- Calories: 204
- Sugar: 16.2g
- Sodium: 376mg
- Fat: 2.8g
- Saturated Fat: 3g
- Unsaturated Fat: 4.2g
- Trans Fat: 0.2g
- Carbohydrates: 31.2g
- Fiber: 3g
- Protein: 3.1g
- Cholesterol: 38mg