Sweet Potato Casserole

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

2 eggs

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


MARSHMALLOW INGREDIENT

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.

-Serve warm.



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