My childhood Thanksgiving memories involve a marshmallow topped sweet potato casserole – which at the time I thought was really awesome. Sticky, sugar-covered food that was considered dinner, and not dessert? Are you kidding me?! Lol! But today I cringe at the thought of putting marshmallows on the table, especially in the midst of a beautiful, wholesome holiday feast. That’s not to say that there isn’t a place for something just a little bit sweeter than the other dishes, with a creamy filling and candy-like topping. This recipe for Pecan Crusted Sweet Potato Casserole is the grown up version of sweet potato casserole that uses wholesome ingredients and results in a taste that will have your guests going back for more! Enjoy!
4 large sweet potatoes, scrubbed
4 tablespoons coconut oil
½ cup coconut palm sugar
⅓ tablespoon coconut cream
2 eggs, room temp
1 teaspoon vanilla extract
½ teaspoon sea salt
¼ teaspoon allspice
⅔ cup coconut palm sugar
¼ cup almond flour
¼ teaspoon ground cinnamon
¼ teaspoon sea salt
4 tablespoons coconut oil, melted
1 cup pecan halves
Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil. Wash the sweet potatoes and pierce the skin in several places with a knife and place on the prepared baking sheet. Rub the sweet potato skins with some coconut oil and season with salt and pepper. Bake for 45 minutes, until tender. Remove from the oven, slit down the middle, lengthwise, and cool for 20 minutes.
Reduce the oven temperature to 350 degrees F. Coat a 2-quart casserole pan with coconut oil.
Scoop out the sweet potato flesh and place in a large mixing bowl. Add the coconut oil, coconut palm sugar, and coconut cream and beat to blend. Add the eggs, one at a time, beat until smooth. Add the vanilla, salt, allspice and beat well. Spread the mixture into the casserole pan.
For the Topping: In food processor, pulse the coconut sugar, almond flour, cinnamon, salt and coconut oil. Pulse in the pecans and spread evenly over casserole. Bake for 45 minutes. Cool 15-20 minutes. Enjoy!