Paleo Sweet Potato Casserole

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 3 Sweet potatoes, large

• Refrigerated

  • 2 Eggs

• Condiments

  • 4 tbsp Honey

• Baking & Spices

  • 3/4 cup Almond flour
  • 1 tsp Pumpkin pie spice
  • 1/2 tsp Salt
  • 1/8 tsp Sea salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 6 tbsp Ghee

Found on cookeatpaleo.com

Description

Ingredients

• 3 large sweet potatoes
• ½ cup pecans
• ¾ cup almond flour
• ⅛ teaspoon sea salt
• 2 tablespoons ghee
• 2 tablespoons honey
• ¼ cup ghee, melted
• 2 tablespoons honey
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 2 eggs

Directions

• Roast sweet potatoes at 400 degrees for one hour, or until very soft. Cool and peel.
• Add topping ingredients to food processor and pulse until mixture resembles coarse crumbs. Remove from processor and set aside.
• Add peeled sweet potatoes and filling ingredients to food processor, and process until smooth.
• Pour filling into greased casserole dish. Sprinkle topping evenly over filling.
• Bake at 350 degrees for 25-30 minutes, until topping is browned and filling is cooked though.