Sweet Potato Casserole

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Sweet Potato Casserole
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Sweet Potato Casserole
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Ingredients
  • 2 large sweet potatoes Plan on ½ large sweet potato per person). You’ll roast them, but you can microwave to speed things up.
  • 1/4 - 1/2 cup heavy cream or coconut milk, or cashew cream (almond milk is too thin)
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 2-3 strips bacon cooked and crumbled (optional)
  • 1-2 cups Cinnamon PaleoKrunch Cereal for topping or use nut topping recipe in the notes section
Servings -4
Prep Time -15minutes
Cook Time -1hour
Ingredients
  • 2 large sweet potatoes Plan on ½ large sweet potato per person). You’ll roast them, but you can microwave to speed things up.
  • 1/4 - 1/2 cup heavy cream or coconut milk, or cashew cream (almond milk is too thin)
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 2-3 strips bacon cooked and crumbled (optional)
  • 1-2 cups Cinnamon PaleoKrunch Cereal for topping or use nut topping recipe in the notes section
Servings -4
Prep Time -15minutes
Cook Time -1hour
Instructions
  1. Roast whole sweet potatoes at 375° for approximately 1 hour or until soft and easily pierced with a fork. (To save time, you can also microwave them – poke a few holes in them and microwave for about 5 minutes; turn them over, and continue cooking until they’re soft and cooked through.)
  2. Remove potatoes from oven and cut in half. Allow to cool a bit so you don’t burn your fingers, then scoop the sweet potato flesh into a bowl and mash.
  3. Add cream OR coconut milk OR cashew cream to potatoes and mix together well. (You can mash or use a hand blender for this part.) Add the liquid slowly so the mixture stays thick and doesn’t get runny.
  4. Mix in cinnamon and salt.
  5. Put in the dish you intend to serve it in and top with Cinnamon PaleoKrunch cereal OR nut topping and bacon crumbles (optional.)
Recipe Notes

Homemade Nut Topping (serves at least 4, takes 15 minutes)

Coconut-free alternative to using Easy Grain-free No-bake Pie Crust as crumble topping. Simply combine the below in a blender and pulse until well-combined and crumbly.

  • 1 cup almond flour
  • 1 cup pecans
  • ½ cup maple syrup
  • 1 tsp. vanilla
  • 1 tsp. cinnamon

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