Ingredients

The following ingredients have 7 Servings
  • 6 medium sweet potatoes
  • 1/3 coconut sugar
  • 2 eggs
  • 1/2 cup melted and cooled coconut oil
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp pure vanilla extract
  • 1/2 tsp sea salt
  • 1 cup raw pecans (chopped)
  • 1/2 cup coconut sugar
  • 3/4 cup almond meal (can also use whole wheat pastry flour or buckwheat flour)
  • 1/4 cup melted and cooled coconut oil
  • 1 tsp ground cinnamon

Instruction

  • Preheat oven to 450 degrees.
  • Grease a 13-inch by 9-inch casserole dish with coconut oil.
  • Boil or steam sweet potatoes until tender. Once tender, allow to cool and then remove and discard skin. Dice cooked sweet potatoes into 1 1/2-inch chunks.
  • In a large mixing bowl, combine the diced sweet potatoes, 1/3 cup coconut sugar, eggs, 1/2 cup melted coconut oil, 1 1/2 tsp. cinnamon, vanilla extract, and kosher salt.
  • If they have not already done so from mixing, lightly mash about 2/3 of the sweet potatoes so that only about 1/3 of them are still in cubed form.
  • In a separate bowl, combine the ingredients for the topping (pecans, 1/2 cup coconut sugar, almond meal, 1/4 cup coconut oil, and remaining 1 tsp. cinnamon).
  • Mix well to incorporate all the almond meal into the mixture.
  • Spread the sweet potato mixture into the casserole dish.
  • Cover with the coconut sugar and pecan topping. There should be enough topping to pretty much cover the entire casserole.
  • Bake for 20 minutes, or until the topping begins to turn golden brown. Let cool for 5-10 minutes. Serve hot.