Make Ahead

Sweet Potato Casserole

November  4, 2019
0 Ratings
Photo by Nourishing Lab
  • Prep time 45 minutes
  • Cook time 1 hour
  • Serves 6-8
Author Notes

Thanksgiving is not complete without homemade sweet potato casserole. This healthier version will be devoured by all your holiday guests. —Nourishing Lab

What You'll Need
  • 3 pounds Sweet Potatoes
  • 1 tablespoon Coconut Oil
  • 6 tablespoons Coconut Milk
  • 2 tablespoons Butter
  • 4 tablespoons Butter
  • 1 Egg
  • 1/2 teaspoon Vanilla Extract
  • 1/2 teaspoon Cinnamon
  • Topping
  • 1/2 cup Almond Flour
  • 2 tablespoons Tapioca Starch
  • 1/4 cup Glluten Free Rolled Oats
  • 1 tablespoon Coconut Sugar
  • 2/3 cup Chopped Pecans
  • 2.5 tablespoons Butter, cold and cut into chunks
  • 1 tablespoon Almond Milk
  1. Preheat your oven to 350 degrees Fahrenheit. Rub the sweet potato halves with coconut oil and place them cut-side down on a parchment-covered sheet pan. Roast for 25-30 minutes or until soft.
  2. Scoop out the flesh of the sweet potatoes into a large bowl. Add the butter and mash the sweet potatoes until the butter melts. Add the milk, maple syrup, vanilla extract and cinnamon. Allow the sweet potato mixture to cool for about 5 minutes before mixing in the egg.
  3. In another bowl, combine the almond flour, tapioca starch, rolled oats, and coconut sugar. Add the chunks of butter and work the butter into the mixture with the back of a fork until a crumbly mixture forms. Add int eh pecans and milk and work the crumble with the fork again until combined.

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