Sweet Potato Casserole

The holiday’s are upon us and suddenly some of us are realizing our families go-to holiday recipes are full of hidden corn/grains, nightshades, soy, dairy, tons of sugar, and so on. Our first year on full AIP started just a few weeks before Thanksgiving. I know the panic of trying to keep traditions alive while working with limited, or drastically different ingredients than ever before. I hope I can help you learn how to adapt some of your favorite holiday staples to get you through the holiday season with more joy than stress! This recipe is AIP friendly and has served my family well through years of health challenges, but also has turned into one of our very favorite side dishes! Even if someday we could, we will never go back to melty marshmallow topped sweet potatoes! My family can tolerate pumpkin seeds in the stage of add-backs and healing that we are in. If you can’t tolerate seeds of any kind in your topping, look for Tiger Nuts, or Tiger Nut flour as a replacement. If Tiger Nut is not available to you, omit completely and just do the coconut flour/maple syrup/coconut oil mixture, but add some salt! The goal is to get a nice golden brown, sweet and salty crumble on top!

Sweet Potato Casserole

Don't skip out on your favorite sides this Thanksgiving! This sweet potato casserole is sweetened with maple syrup and topped with a homemade crumble that is equal parts sweet and salty!

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Course Side Dish

Servings 10 people

Equipment

• oven
• baking sheet
• potato masher
• food processor
• casserole dish

Ingredients

  

• 4-5 Medium to large sized sweet potatoes sweet potatoes poke with fork and bake in oven at 400 degrees for 45 minutes.
• 1 small can coconut cream
• 3 tbsp coconut oil some of this will be reserved for our topping
• 1/2 cup maple syrup some of this will be used in the casserole, some will be reserved for our topping
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 cup coconut flour for topping
• 1/2 cup pumpkin seeds only if tolerated. See notes above to substitute with sliced tiger nuts. tiger nut flour, or just stick with coconut flour and add in some additional salt!

Instructions

 

• Once your sweet potatoes are baked and fork tender, peel them and mash in a mixing bowl or directly into your square baking dish.
• In a small mixing bowl combine small can coconut cream (or half of a large can) with 1/3 cup maple syrup. Save remaining maple syrup for topping.
• Incorporate 2 tbs coconut oil, and salt and pepper to taste into mashed sweet potatoes. Reserve 1 tbs coconut oil for topping.
• Mix wet ingredients (coconut cream and syrup) into mashed sweet potatoes and incorporate thoroughly
• In food processor pulse together 1/2 cup coconut flour with 1/2 cup pumpkin seeds (if you can't do pumpkin seeds, substitute sliced Tiger Nuts, Tiger Nut flour, or omit entirely), remaining maple syrup, and remaining coconut oil until it forms a crumbly mixture. If you aren't using pumpkin seeds, add a pinch of salt to this mixture while combining.
• Transfer mashed sweet potatoes into 9×9 square baking dish and top with crumbly topping mixture.
• Bake at 350 for 20-30 minutes or until topping starts to brown

Keyword Thanksgiving