• Friedrich's Market

Best Sweet Potato Casserole Ever

I love a couple of things about this recipe. First, it doesn't have the traditional marshmallow topping. The second thing I love about this recipe is its versatility. You can adapt it to just about every eating style out there! GAPS? Grain-free/gluten-free? Dairy-free? Paleo? Egg-free? WAPF? Yep, yep, and yep!

Ingredients

For the sweet potato casserole:

  • 5 to 7 sweet potatoes, scrubbed clean

  • 2 pastured eggs

  • ½ cup full fat coconut milk

  • ⅔ cup raw honey (or maple syrup, coconut palm sugar, or sucanat)

  • ¼ cup coconut flour, sifted

  • 2 teaspoons ground cinnamon

  • 1 teaspoons ground nutmeg

  • ½ teaspoon sea salt

  • ¼ teaspoon allspice

For the nut crumble topping:

  • 1 cup coarsely ground crispy almonds

  • ½ cup coarsely ground crispy walnuts

  • ½ cup unsweetened, dried shredded coconut

  • ¼ cup sliced crispy almonds

  • ½ cup raw honey or coconut palm sugar or sucanat (I like coconut palm sugar best)

  • 2 tablespoons chia seeds

  • 2 teaspoons ground cinnamon

  • ½ teaspoon sea salt

  • ½ cup (1 stick) cold butter, cut into chunks (or coconut oil or ghee)

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.

  2. Cut the ends off the sweet potatoes, and prick each potato several times with a fork.

  3. Set on a parchment-lined cookie sheet, and bake until soft, 1 to 1-1/2 hours.

  4. Combine all topping ingredients in a medium mixing bowl.

  5. Using a pastry cutter, cut in the cold butter until the topping has the feel of wet sand.

  6. Set aside.

  7. When the potatoes are soft, remove them from the oven and turn the oven temperature down to 375 degrees Fahrenheit.

  8. Carefully, remove the skins from the sweet potatoes. They will be VERY hot, but it is much easier to get the skins off when the potatoes are hot than when they are room temperature or cold. You can use a butter knife to help get the skins off more easily.

  9. Transfer the peeled potatoes to a large mixing bowl, such as the bowl of a stand mixer. If you don't have a stand mixer, you can use a hand mixer.

  10. Begin mashing the potatoes -- this is why I love my stand mixer!

  11. While the mixer is running, add the rest of the casserole ingredients -- the eggs, coconut milk, raw honey, coconut flour, salt, and spices.

  12. Blend until fluffy.

  13. Spoon into a greased 2-quart baking dish.

  14. Cover with the crumble topping.

  15. Bake for 15 minutes.

  16. Enjoy!

Notes

*If you want to serve it as a dessert, some homemade whipped cream or vanilla ice cream on top would be divine. *Consider this casserole for breakfast! It re-heats nicely in the oven. I can't think of anything better than to serve it with a side of crisp bacon! *Double or triple the recipe and freeze the extra to have throughout the holiday season. It never hurts to have extra food that is quick and easy to prepare for unexpected guests, a last-minute holiday party, or church gathering. Store the sweet potatoes in a gallon-size freezer bag or 2-quart Mason jar, and keep the crumble topping in a smaller bag or jar right beside it. Simply thaw, spoon into a dish, top, and bake! *Don't limit this casserole to November and December. Enjoy it throughout the months that sweet potatoes are in season.

#dessert #sweetpotato #sidedish #vegetables #holidays

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1139 Frederick Ave, St. Joseph, MO        

Phone: (816) 646-1301

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