Baked Sweet Potato Casserole

Topping Ingredients:

  • ½ Cup Coconut Palm Sugar
  • 1 Cup Oat Flour
  • 1 Cup Chopped Pecans
  • ¼ Cup Coconut Oil

Sweet Potato Mixture Ingredients:

  • 9 Whole Sweet Potatoes, smashed
  • ½ Coconut Palm Sugar
  • ½ tsp. Salt
  • 2 tsp. Vanilla
  • 3 Eggs, Beaten
  • ¼ Cup Coconut Oil

The first step in prepping this dish is cooking the sweet potatoes. You could peel and boil the potatoes, but I microwave-baked the potatoes.

To microwave-bake a potato, take the potato, poke some holes in it with a fork, wash it, and wrap it in a damp paper towel. Place in the microwave to cook for 6-8 minutes, or until soft and tender.

Once the potatoes are cooked, slice them in half and scoop out the potato and place into a large mixing bowl. After all the potatoes are scooped, use a potato masher to ensure the potatoes are fully mashed.

In a separate bowl, combine the rest of the sweet potato mixture: sugar, vanilla, salt, eggs and oil. Then, add to the sweet potatoes and mix until combined.

Once everything is combined, add the sweet potatoes to a large roasting pan that has been greased.

For the topping, begin by blending the oats to create a flour-like consistency. In a small bowl, add the oat flour, sugar, oil and pecan, and mix until combined.

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Sprinkle the topping over the sweet potatoes and add some whole pecans to the top of the casserole.

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Cook in a 350-degree oven for 30 minutes, and allow it to sit for 15 minutes before serving!

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