Best Sweet Potato Casserole Ever + Nut Crumble Topping

• Vegetarian
• Gluten free

• Produce

  • 5 Sweet potatoes

• Refrigerated

  • 2 Pastured eggs

• Canned Goods

  • 1/2 cup Coconut milk, full-fat

• Condiments

  • 2/3 cup Honey, raw

• Baking & Spices

  • 1/4 tsp Allspice
  • 4 tsp Cinnamon, ground
  • 1/4 cup Coconut flour
  • 1/2 cup Honey or coconut palm sugar or sucanat, raw
  • 1 tsp Nutmeg, ground
  • 1 tsp Sea salt

• Nuts & Seeds

  • 2 tbsp Chia seeds
  • 1/2 cup Coconut, unsweetened dried
  • 1 cup Crispy almonds, coarsely ground
  • 1/4 cup Crispy almonds
  • 1/2 cup Crispy walnuts, coarsely ground

• Dairy

  • 1/2 cup Butter

Found on traditionalcookingschool.com

Description

Ingredients

• 5 to 7 sweet potatoes, scrubbed clean
• 2 pastured eggs
• ½ cup full fat coconut milk
• ⅔ cup raw honey (or maple syrup, coconut palm sugar, or sucanat)
• ¼ cup coconut flour, sifted
• 2 teaspoons ground cinnamon
• 1 teaspoons ground nutmeg
• ½ teaspoon sea salt
• ¼ teaspoon allspice
• 1 cup coarsely ground crispy almonds
• ½ cup coarsely ground crispy walnuts
• ½ cup unsweetened, dried shredded coconut
• ¼ cup sliced crispy almonds
• ½ cup raw honey or coconut palm sugar or sucanat (I like coconut palm sugar best)
• 2 tablespoons chia seeds
• 2 teaspoons ground cinnamon
• ½ teaspoon sea salt
• ½ cup (1 stick) cold butter, cut into chunks (or coconut oil or ghee)

Directions

• 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.
• 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 dont 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 rest of the casserole ingredients -- 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 for 15 minutes.
• Enjoy!