Ingredients

The following ingredients have 8 Servings
  • 1 Lb Sweet potatoes
  • 1 Lb Apples, of choice ((I used Fuji))
  • 1/4 Cup Unsweetened apple sauce
  • 2 Tbsp Ghee, (at room temperature (the consistency of softened butter - or use Vegan butter))
  • 2 tsp Ground cinnamon
  • 2 tsp Vanilla extract ((or powder for whole30))
  • 1 tsp Sea salt
  • 1/4 tsp Ground nutmeg
  • Pinch of pepper
  • 1/4 Cup Coconut flour
  • 1 Cup Raw pecans
  • 1/2 Cup Halved Deglet Noor dates, (tightly packed (100g))
  • 1 Tbsp Ghee, (at room temperature (or vegan butter))

Instruction

  • Peel the sweet potatoes and apples, and remove the cores from the apples. Chop them all into large chunks and place into a large pot. Cover with about 1 inch of water, adding a pinch of salt.
  • Bring to a boil on medium/high heat and cook until very soft and tender, about 30-35 minutes. Once cooked, drain well and place into a large bowl. Additionally, heat your oven to 350 degrees and rub a casserole dish with ghee (I used an 11x8.5 inch oval)
  • Add all the ingredients, except for the coconut flour, into the bowl and mash until well combined but leaving a little bit of the apple chunky for texture. Finally, stir in the coconut flour. Spread into the prepared casserole dish.
  • In a small food processor (mine is 3 cups) combine the pecans and dates, pulsing until broken down and crumbly.  Pour the mixture into a small bowl and mix together with the remaining ghee.
  • Sprinkle the date/pecan mixture evenly over top of the casserole. Bake until the casserole feels set, about 45 mins-1 hour, depending on the size of your casserole dish. 
  • Turn your oven to HIGH broil and broil for an additional 5-10 minutes, until the dates are crispy. * READ NOTES
  • Let stand for 5-10 minutes and DEVOUR!