Sweet Potato Casserole

Sweet Potato Casserole
From All The Eats Blog // www.alltheeats.blog
Serves: 12

Potatoes Base:

• 4 medium Sweet Potatoes

• 3/4 stick Grass-Fed Butter, softened or melted

• 2 Pastured Eggs, whisked

• 1/4 cup Maple Syrup

• 1 tsp Cinnamon

• 1/2 tsp Nutmeg

Pecan Topping:

• 1/3 cup Almond Flour

• 1/4 cup Grass-fed Butter (cold, diced)

• 1/3 cup Coconut Sugar

• 1 cup Chopped Pecans

Instructions:

Preheat the oven to 400 degrees.

Rinse and scrub the sweet potatoes, then pat dry and place them on a baking sheet covered with parchment paper. Roast the whole potatoes in the oven for about an hour or until cooked through, then set them aside to cool. Once cooled, remove the peel from the potatoes and discard.

Decrease the oven temperature to 325 degrees.

In a large bowl, combine the ingredients for the base: sweet potatoes, butter, eggs, maple syrup, cinnamon, and nutmeg. Spread mixture into a 13 x 9 inch casserole dish.

To make the topping, combine the almond flour, butter, and coconut sugar in a separate bowl and cut together with a pastry cutter or fork. Once mixed, stir in the chopped pecans.

Sprinkle the topping evenly over the casserole, then bake for 30-40 minutes.

If needed, to brown the topping once it's cooked, turn the oven up to broil for a few minutes. Make sure to keep the oven open a bit and watch it like a hawk to make sure it doesn't burn!

Remove from the oven and let cool for a few minutes before serving.