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!
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 9x9 square baking dish and top with crumbly topping mixture.
- Bake at 350 for 20-30 minutes or until topping starts to brown