The sweet potato casserole is a great holiday side dish that the whole family will enjoy.
Usually this dish is loaded with unhealthy ingredients like marshmallows or brown sugar which can leave diabetics like myself feel left out during the holidays.
But with this casserole it contains nothing but good-for-you ingredients, you won’t miss the sugar.
The sweet potatoes are sweet enough to stand on their own with just a hint of maple syrup.
Degree of Difficulty
Preparation Time: 15 minutes
Approximate Cook Time: 15 minutes
Total Time: 30 minutes
Source: The Paleo Plan
6 medium sweet potato(es), peeled and cubed
1/2 cup(s) coconut milk, full fat
2 tablespoon(s) coconut oil, melted
1 medium orange(s), juice and zest
1 teaspoon(s) ginger, fresh, grated
1 teaspoon(s) cinnamon
1 teaspoon(s) sea salt
1 cup(s) pecans
1 teaspoon(s) cinnamon
2 tablespoon(s) maple syrup
1 tablespoon(s) coconut oil, melted
1/2 teaspoon(s) sea salt
Preheat oven to 350F.
Put the potatoes in a saucepan and cover with cold water. Bring to boil, reduce to a simmer, and cook for 10-12 minutes, until tender. Drain.
Transfer potatoes to a large bowl and mash well with a potato masher.
Add the coconut milk, coconut oil, orange juice and zest, ginger, cinnamon, and salt. Mix well, and spread into a casserole dish.
Combine the ingredients for the topping in a bowl until pecans are well coated. Spread them over the potatoes and bake for 15 minutes.
If desired, turn broiler on to high heat and broil until topping is well browned before serving.
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