Sweet Potato Casserole
The perfect Thanksgiving side dish!
Ingredients
For the potatoes
- 2 large sweet potatoes, peeled and chopped
- 1/2 cup coconut cream
- 1 tsp vanilla extract
- Pinch sea salt
For the crust
- 2 1/2 cups pecans
- 3 T pepitas
- 2 T coconut sugar
- 2 T coconut flour
- 2 T maple syrup
- 2 T unsweetened applesauce
- Pinch sea salt
Instructions
- In a large stock pot , add the potatoes and water. Boil until soft.
- Preheat oven to 350.
- Transfer the potatoes to a mixing bowl. Add the coconut cream, vanilla and salt and whip until smooth.
- Spoon mixture into a casserole dish and bake for 25 minutes.
- While the potatoes are cooking, mix all the topping ingredients in a bowl .
- Spread the topping over the potatoes and cook for another 15 minutes.
- Serve immediately.
Recipe Notes
This should last at least 4 days in the fridge. The topping might soften after being stored in the fridge. To crisp it back up, just pop it in the oven for 10 minutes. Enjoy!