Paleo Sweet Potato Casserole

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This is not a replacement for your traditional holiday yam dish, but an amazing new paleo alternative. Even non paleo diners are sure to love.

Difficulty: Medium - experience needed
Serves: 4-6

Preparation time:
Cooking time:

Dietary guidance: v g d 

Tags: holiday · apples · yam · sauteed · paleo ·

Ingredients

Paleo Sweet Potato Casserole, Ingredients:
2 large Sweet Potatoes
2 Eggs
¼ cup Coconut Crystals
½ tsp Coarse Sea Salt
¼ cup Coconut Oil
¼ cup Coconut Milk
2 tsp Vanilla Extract

Sweet Toppping, Ingredients:
¼ cup Maple Syrup
¼ cup Coconut Flour
¾ cup Pecans
3 Tbsp Coconut Oil
½ tsp ground Cinnamon

Sautéed Apples, Ingredients:
2 Honeycrisp Apples
½ cup Paleo Apple Cider*
¼ cup Maple Syrup
1 ½ Tbsp Arrowroot Powder
pinch ground Allspice
pinch ground Cinnamon
pinch ground Nutmeg
*You can use Woodchuck Fall or Winter Hard Cider, Apple Juice or Water as well.
NOTE: If you use water instead of cider or juice, it will not be quite as flavorful.

Method

Dice the sweet potatoes into large chunks and boil them in water for about 20 minutes or until soft.
While the sweet potatoes are boiling, skip to making the “sautéed apples” recipe. [Peel the skin off the apples and then dice them into ½â€ chunks. Set them aside.
Combine the apple cider (reserve 2 tablespoons), maple syrup, allspice, cinnamon, and nutmeg in a saucepan and bring to a boil. Once boiling, turn the heat down to medium (~4) heat, then add the apples, cover (vented) and cook for 3 minutes.
In a small bowl, combine the arrowroot powder and reserved apple cider. If you forgot to reserve some, no big deal, just fish some out of your saucepan and add it to the bowl. Do not just add the arrowroot powder to the sauce – it will get lumpy. Mix the arrowroot and cider until thoroughly combined, then add that slurry to the apples and cider mixture.
You will want to stir continuously until the sauce thickens – this will happen quickly, usually in about a minute.]
Combine the “sautéed apples”, eggs, coconut crystals (or sugar), sea salt, coconut oil, coconut milk, and vanilla in a blender (or Bullet!) and blend until smooth.
Combine the sweet potatoes and the apple mixture and mash until the sweet potatoes are the desired texture.
Pour the sweet potato mixture into a greased glass baking dish (should fit about an 8×8).
In a separate bowl, combine all topping ingredients. If you are using coconut oil that is solid, you will want to heat it to liquefy it first. Once the ingredients are mixed thoroughly, spread the topping out over the sweet potatoes.
Bake, uncovered, for 35 minutes.

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