Growing up I hated sweet potatoes. I have learned to love them as I have gotten older. I especially love how good they are for you. Sweet potatoes are my go to, before races to carb load. I mainly like sweet potatoes with a little salt or parmesan and garlic on them. I have always hated sweet potatoes with brown sugar or marshmallows, I think they are sweet enough, but I know many like them that way. A couple years ago my grandma brought a new sweet potato casserole to Thanksgiving. I had a crumble on top with nuts. I loved it. Well actually everyone did. This Thanksgiving I thought I would try something new but old at the same time. My grandfather has become diabetic and we try to eat as healthy as possible, so I tried a paleo version of this casserole. Because I used coconut sugar the glycemic is lower for my grandpa.
Well it was a hit. He loved it and begged for the recipe and my husband loved it to, which is a win as well. I will be making this again for sure.
I read several recipes and mixed them together to make my version, as I didn't like certain things in each one. Go figure! The reason for this blog.
Paleo Sweet Potato Casserole
-about 3 pounds of Sweet Potatoes (I had a couple big ones and a lot of small ones, so just a guess)
-1/2 teaspoon salt
-3/4 cup Almond Milk
-1/2 cup coconut sugar
-1 teaspoon cinnamon
Topping
-1 1/2 cup chopped pecans
-1/2 cup coconut sugar
-1/2 cup coconut flour
-1 teaspoon cinnamon
-6 tablespoon coconut oil softened
Bake sweet potatoes in foil at 450 for about an hour to hour in a half or until till soft, but you could boil if wanted. I put the softened sweet potatoes in a 9x13 glass baking dish and used fork to mash them. I then added the salt, almond milk, coconut sugar and cinnamon. In a separate bowl mix the topping ingredients till it makes a crumble mixture. Then spread on top of the sweet potatoes. Cook at 350 for 30 minutes. Let cool little and serve.
