Isn’t fall food the best?
Root vegetables are one of my favorite foods, especially sweet potatoes, since they are so nourishing and fueling to our bodies.
The sweet potatoes in your Hometown Harvest bag this week are loaded with lots of health benefits. They are…
- Loaded with heart healthy, filling fiber
- Rich in vitamins A, C, and E, which promote skin and hair health
- REALLY DELICIOUS 🙂
You don’t need any super fancy gadgets to make this Pecan-Crusted Sweet Potato Casserole, just a basic hand mixer.
It’s sweet, creamy, crunchy and satisfying…comfort food at its finest!
- 4 large sweet potatoes
- 3/4 cup full-fat canned coconut milk, unsweetened
- 3 tablespoons 100% pure maple syrup
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon ground ginger
- Pinch nutmeg
- 1/4-1/2 teaspoon fine grain sea salt
- 1 cup pecans, chopped
- 1/2 cup almond flour or almond meal (any gluten-free flour should work)
- 3 tablespoons coconut oil
- 1 tablespoon 100% pure maple syrup
- 1/4 teaspoon cinnamon
- pinch sea salt
- Preheat oven to 400F.
- Poke holes in the sweet potatoes with a fork and place on a parchment or foil-lined baking sheet. Bake for 1 hour, or until fork tender. Allow to cool slightly then peel the skin off the sweet potatoes.
- Reduce oven temperature to 350F.
- Place the sweet potato pulp, coconut milk, maple syrup, ground cinnamon, vanilla extract, ginger, nutmeg, and sea salt in a bowl and beat with an electric mixer or in the bowl of a stand mixer, until thoroughly combined and fluffy.
- Grease an 8×8 baking dish with coconut oil (or grass-fed butter or ghee) and pour sweet potato mixture into the dish.
- In a separate bowl combine the pecans, almond meal/flour, coconut oil, maple syrup, cinnamon and sea salt with your hands until it comes together as a crumble.
- Sprinkle pecan mixture on top of sweet potatoes and bake for 18-20 minutes or until the topping is lightly browned.