Spiralized Sweet Potato Casserole w/ Maple Pecan Crumble

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 2 tsp Sage, fresh
  • 5 Sweet potatoes, large

• Refrigerated

  • 1 Egg

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 1/2 cup Almond flour
  • 1/4 tsp Cinnamon
  • 2 tbsp Coconut flour
  • 1/4 cup Coconut sugar
  • 1/8 tsp Nutmeg
  • 1 tsp Salt

• Oils & Vinegars

  • 3 tbsp Ghee coconut oil
  • 1 tsp Ghee or coconut oil

• Nuts & Seeds

  • 1 cup Pecans

Found on littlebitsof.com

Ingredients

• 1 teaspoon ghee or coconut oil
• 5 large sweet potatoes, peeled and spiralized
• 1 egg, whisked
• ¼ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• 1 teaspoon chopped fresh sage
• ½ teaspoon salt
• 1 cup chopped pecans
• ¼ cup maple syrup
• ¼ cup coconut sugar
• ½ cup almond flour
• 2 tablespoons coconut flour
• 3 tablespoons ghee coconut oil, melted
• ½ teaspoon salt
• 1 teaspoon chopped fresh sage

Directions

• Preheat oven to 375 degrees. Place a large skillet over medium high heat and add ghee or coconut oil to the pan. Then add spiralized sweet potatoes to the pan and cook covered, tossing occasionally for 8-10 minutes or until softened. Place them into a casserole dish and let sit for about 10 minutes to cool down. Add the egg, cinnamon, nutmeg, sage & salt to the sweet potatoes and toss with your hands or tongs to evenly coat the sweet potatoes.
• In a medium bowl combine all crumble ingredients and mix with hands until fully combined. Pour the crumble mix evenly over the casserole and bake for 30-40 minutes or until sweet potatoes are cooked through and crumble has browned. Be sure to check it at 30 minutes and if the crumble starts to burn at all, cover it with foil.