Pecan-Crusted
Sweet Potato Casserole
by H O L L Y M A R S H A L L
With the holidays upon us, impress the whole family and whip up a gluten-free sweet potato casserole! Top-crusted
with chopped pecans and coconut flakes for added crunch, this sweet and savory homemade dish is sure to be a hit.
L I S T of I N G R E D I E N T S
f or the C A S S E R O L E
6 large sweet potatoes, peeled
and roughly chopped
1/2 cup full-fat coconut milk
1 TBSP butter or ghee
2 TBSP pure maple syrup
1 tsp pure vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp sea salt
for the T O P P I N G
1 cup chopped pecans
1/2 cup coconut flakes
1 TBSP butter or ghee, melted
1 tsp sea salt
18
October 2017 Paleo Magazine Insider
the M E T H O D
1 Preheat oven to 350° F. Grease a medium-sized glass dish or
casserole dish with coconut oil or butter. Set aside.
2 Fill a large pot with the sweet potatoes and enough water to
come up a few inches above the potatoes. Place over high heat
and bring to a boil. Turn the heat down to medium, cover, and
cook for 15–20 minutes, or until the potatoes are fork-tender.
Drain and place the potatoes back into the pot.
3 Using a potato masher or hand mixer, mash the potatoes until
fairly smooth. Add the coconut milk, butter, maple syrup, vanilla,
cinnamon, nutmeg and salt. Mash and mix until the potatoes
are smooth and the ingredients are well combined. Transfer the
mixture to the prepared baking dish.
4 To make the topping, combine the pecans, coconut flakes,
butter and salt in a small bowl. Mix well, then spoon the topping
evenly over the prepared sweet potatoes. Bake 30–35 minutes
or until topping is golden brown. Serve.