This is the casserole dish of deliciousness that I took to one of our Thanksgiving dinners. They would make a great side dish for any dinner though!I really enjoy some good sweet potatoes but the recipe usually served for Thanksgiving would qualify as more of a dessert in my book these days. They tend to be waaaay too sweet for me. Sweet potatoes and yams are already naturally very sweet, so I see no need to add so much additional sweetener to them.
They are amazing with some good quality grass-fed butter though, like the Kerrygold brand.... Mmmmm! So if you love a loaded sweet potato but don't want the headache and bloat after eating them, give this baby a try!
Sweet Potato Casserole {Dairy & Gluten Free}
Ingredients
4 Large Sweet Potatoes (Yams), Peeled and chopped into 1/2" slices, approximately 8 cups
1/2 cup Coconut Milk
4 Large Eggs
4 tablespoons Butter
1 tablespoon Pure Vanilla Extract
1 teaspoon Salt
1 1/2 teaspoons Cinnamon
1/2 teaspoon Nutmeg
1/4 teaspoon Powdered Ginger
A pinch of Cloves
Topping:
2 cups Chopped Pecans
2/3 cup Blanched Almond Flour
1/3 cup Pure Maple Syrup
1/2 cup softened Butter
Directions
1. Preheat oven to 350.
2. Put sliced sweet potatoes into a large pot and cover with water, boil until easily punctured with a fork.
3. Drain the potatoes and then move into a stand up mixer.
4. Mix in the eggs, coconut milk, 4 tablespoons of butter, vanilla, salt, and spices.
5. Scoop the mixture out into a 9x13 casserole dish and smooth the top.
6. For the topping, mix the pecans, almond flour, syrup, and 1/2 cup of softened butter.
7. Use hands to sprinkle the topping over the sweet potatoes, trying to cover the whole surface.
8. Bake for 55 minutes.
