Sweet Potato Casserole
Course:
Side Dish
Cuisine:
American
Servings: 16
Calories: 230 kcal
Ingredients
- 4 ea Sweet Potato large
- 1/2 cup Coconut Milk
- 1 Tbsp Coconut Oil
- 2 Tbsp Maple Syrup
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
Topping
- 3/4 cup Pecans raw
- 1 tsp Cinnamon
- 1 Tbsp Maple Syrup
- 1 tsp Coconut Oil
Instructions
-
Bring a large pot of water to a boil and preheat oven to 350.
-
Peel and dice sweet potatoes into large chunks
-
Boil sweet potato chunks until fork tender - about 10 minutes.
-
Drain potatoes, then place them back in the large pot with all the other ingredients.
-
Using a hand mixer, blend until potatoes reach desired consistancy.
-
In a small bowl, combine all topping inredients until pecans are well coated.
-
Place sweet potatoes into an oven safe dish and top with pecans.
-
Bake until topping is browned - about 15 minutes.
Recipe Notes
http://cupcakesomg.blogspot.com/2012/07/paleo-sweet-potato-casserole-and-rest.html
| Serving Size | 1/2 Cup |
| Calories | 230 |
| Total Fat | 13g |
| Saturated Fat | 6g |
| Cholesteral | 0mg |
| Sodium | 40mg |
| Carbohydrates | 26g |
| Fiber | 4g |
| Protein | 0g |