Oh I how I love this recipe, I have been serving it for awhile now, it is almost like a side dish/dessert rolled into one. My sweet son loves it and all the adults go back for seconds. You can do it two ways with dairy butter or coconut butter or with a gluten free flour (I used sorghum) or a spelt flour. Either way the taste is still sweet and yummy…did I mention super easy to make as well?
Sorghum flour is the closest in texture and taste to traditional wheat flour of any of the gluten-free flours
Coconut butter is made from whole coconut flesh (not just the oil) and puree’d into a fiberous, densely nutritious spread. It melts in your mouth with full coconut taste and aroma, while giving you the whole coconut nutrition: oil, dietary fiber, protein, vitamins and minerals.
Sweet Potato Casserole
Prep Time: 30 min
Cook Time: 1 hr
- 4 large sweet potatoes, peeled and steamed
- 2 tablespoons butter (dairy or coconut)
- 1 teaspoon vanilla extract
- 5 tbsp pure maple syrup
- 1/2 teaspoon sea salt
- 1/2 teaspoon nutmeg
- 3/4 teaspoon cinnamon
- 1/4 cup butter
- 1/4 heaping cup coconut sugar
- 1/3 cup sorghum or spelt flour
- 3/4 cups chopped pecans (optional)
- Preheat the oven to 350 F and lightly grease a casserole dish with coconut oil or butter.
- Peel and steam sweet potatoes until tender. Mash the sweet potatoes with the butter until smooth. Add the vanilla, maple syrup, sea salt, nutmeg and cinnamon. Pour into casserole dish.
- Next, mix the topping ingredients together until well-combined. Sprinkle topping mixture over the casserole and bake for about 60 minutes, checking it every so often.