Sweet potato casserole is a quintessential Thanksgiving side dish. It’s topped with either some sort of streusel or toasted marshmallows, but I say why not both!
SWEET POTATO INGREDIENTS
3 lbs sweet potatoes, peeled and cut into 1 inch cubes
3 Tbsp ghee (I use @fourthandheart)
1/4 cup coconut cream (hard white part from can)
1/4 cup almond milk (I use @malkorganics)
1/4 cup coconut sugar
1 tsp cinnamon
1 tsp vanilla extract
1/4 tsp ground nutmeg
1/2 tsp sea salt
PECAN STREUSEL INGREDIENTS
1.5 cup gluten-free oats
1/2 cup fine almond flour
1/2 cup pecans, coarsely chopped
1/2 cup coconut sugar
2 tsp cinnamon
6 Tbsp ghee
1 container organic marshmallow crème (I use @tooniemoonie)
HOW TO MAKE
-Preheat oven to 350.
-Put sweet potatoes in a large pot and cover with cold water.
-Bring to a boil, and cook until fork tender (about 15-20 mins.)
-While potatoes are boiling, combine coconut cream and almond milk to a medium bowl. Whisk together until it resembles heavy cream.
-Drain potatoes, and return to the same pot.
-Add in ghee, cream/milk mixture, coconut sugar, eggs, cinnamon, vanilla extract, and salt.
-Using a potato masher, mash everything together. Stir to assure it’s well combined.
-Grease a 9x13 casserole dish with avocado oil cooking spray or EVOO.
-Pour the potato mixture into the casserole dish. Use a spatula or back of a spoon to spread evenly.
-For the streusel topping, in a medium bowl, add in oats, almond flour, pecans, coconut sugar, and cinnamon. Using your hands, work the ghee through the mixture until you get a crumbly streusel topping.
-Cover half of the sweet potatoes with the streusel topping.
-Cover the other half of the sweet potatoes with the marshmallow crème.
-Bake uncovered for 25-30 minutes, until streusel is golden brown and marshmallow crème is melted.