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The Best Sweet Potato Casserole Ever!

For the Sweet Potato:

  • 5 to 7 sweet potatoes, scrubbed clean (or winter squash)
  • 2 pastured eggs
  • 1/2 cup full fat coconut milk (or other milk)
  • 2/3 cup raw honey (or maple syrup, coconut palm sugar, or sucanat) (may reduce sugar)
  • 1/4 cup coconut flour, sifted
  • 2 teaspoons ground cinnamon
  • 1 teaspoons ground nutmeg
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon allspice

Preheat the oven to 400 degrees Fahrenheit. Cut the ends off the sweet potatoes, and prick each potato several times with a fork. Set on a parchment-lined cookie sheet, and bake until soft, 1 to 1-1/2 hours. While the sweet potatoes are baking, assemble the nutty crumble topping.

For the Nutty Crumble Topping:

  • 1 cup coarsely ground crispy almonds
  • 1/2 cup coarsely ground crispy walnuts
  • 1/2 cup unsweetened, dried shredded coconut
  • 1/4 cup sliced crispy almonds
  • 1/2 cup raw honey or coconut palm sugar or sucanat (I like coconut palm sugar best)
  • 2 tablespoons chia seeds
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 cup (1 stick) cold butter, cut into chunks (or coconut oil or ghee)

    Combine all topping ingredients in a medium mixing bowl. Using a pastry cutter, cut in the cold butter until the topping has the feel of wet sand. Set aside.

    When the potatoes are soft, remove them from the oven and turn the oven temperature down to 375 degrees Fahrenheit. Carefully, remove the skins from the sweet potatoes. They will be VERY hot, but it is much easier to get the skins off when the potatoes are hot than when they are room temperature or cold. You can use a butter knife to help get the skins off more easily. Transfer the peeled potatoes to a large mixing bowl, such as the bowl of a stand mixer. If you don’t have a stand mixer, you can use a hand mixer. Begin mashing the potatoes — this is why I love my stand mixer!

    While the mixer is running, add the eggs, coconut milk, raw honey, coconut flour, salt, and spices. Blend until fluffy. Spoon into a greased 2-quart baking dish. Cover with the crumble topping. Bake 15 minutes. Enjoy!

    Notes:  This recipe was published on gnowfglins.com.  I often substitute butternut squash and reduce the sugar.  I double the squash/sweet potato mixture and make one batch of the topping.  It's absolutely delicious!
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