Ingredients

The following ingredients have 8 Servings
  • 2 lbs sweet potato, peeled and chopped
  • 1/3 cup coconut milk
  • 2 tbsp ghee (sub coconut oil for AIP)
  • Salt to taste
  • 1/4 tsp cinnamon
  • 1/3 cup tigernut flour
  • 3 tbsp shredded coconut
  • 3 tbsp coconut sugar
  • 1 tsp cinnamon
  • 1/4 cup coconut oil melted
  • 2 tbsp coconut butter, melted

Instruction

  • Preheat the oven to 375 F and lightly grease an 8×8″ baking dish.
  • Prepare the sweet potato by adding to a large pot and covering with water. Bring to a boil for 20-25 minutes or until the sweet potatoes are fork-tender. Strain and add to a bowl.
  • Add the coconut milk, ghee, salt, and cinnamon. Use a potato masher to thoroughly mash and transfer to the baking dish.
  • Combine the tigernut flour, shredded coconut, coconut sugar, and cinnamon in a bowl. Stir in the coconut oil until the mixture is hydrated, but still slightly crumbly.
  • Crumble the topping over the sweet potato, thoroughly covering.
  • Bake in the preheated oven for 15-20 minutes or until the topping is golden brown.
  • Remove from the oven and allow to cool slightly before drizzling with melted coconut butter. Serve with a serving spoon.