Paleo Thanksgiving Sweet Potato Casserole

My FAVORITE Thanksgiving side dish growing up was the “sweet potato soufflé”. When my mom would ask us what dishes we wanted in the Thanksgiving round-up, I always made sure that was included. So when I decided to re-create the dish, I took a look at the recipe…and saw that it calls for TWO CUPS of sugar (some recipes also call for a marshmallow topping)! No wonder I always liked it! The thing is, you can recreate amazing traditional dishes without using all the fake ingredients and loads of sugar. This delicious side is sure to be a hit at your Thanksgiving Day table (or for any other special occasion)! The maple syrup enhances the natural sweetness of the sweet potatoes, leaving you with a dish that tastes like a treat, but isn’t as sugar-laden as the original. …And my favorite part? The slightly caramelized pecans…Mmm! 🙂 Yes, it is possible to have a Paleo Thanksgiving without totally changing the menu. Try this dish out, and let me know what you think!

25 minutes

1 hour and 25 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	339
Fat:	31 g
Carbohydrates:	9 g
Protein:	7 g
Calculated per serving.

by wholefoodwholeyou

View original recipe

View other recipes by wholefoodwholeyou

Serves: 9

Ingredients

4 whole 4 whole 4 whole Sweet Potato, Large, peeled and chopped into 1/2" pieces (about 8 cups)
0.5 cup 0.5 cup 0.5 cup Coconut Milk
4 whole 4 whole 4 whole Eggs, Pastured
4 Tbsp 4 Tbsp 4 Tbsp Butter, Unsalted, Melted, + 1/2 cup softened
3 Tbsp 3 Tbsp 3 Tbsp Maple Syrup, Pure, + 1/3 cup
1 Tbsp 1 Tbsp 1 Tbsp Pure Vanilla Extract
1 tsp 1 tsp 1 tsp Sea Salt
2 tsp 2 tsp 2 tsp Primal Palate Pumpkin Pie Spice, + 1 tsp
2 cups 2 cups 2 cups Pecans, chopped
2/3 cup 2/3 cup 2/3 cup Blanched Almond Flour

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350 F.
For the casserole: Fill a pot with about 2" of water, and steam chopped potatoes in a steamer basket until mushy (this took about 30 minutes for me).
When the chopped sweet potatoes are done, move them out of the steamer pot and into a food processor. Blend until smooth and then scoop into a large mixing bowl.
Using a spoon or whisk, mix in eggs, coconut milk, 4 tbsp of melted butter, 3 tbsp maple syrup, vanilla, salt, and 2 tsp pumpkin pie spice.
Pour into a 9x13 casserole dish, scraping out all the yummy bits with a spatula. Smooth the top.
For the topping: Mix the pecans, almond flour, 1/3 cup maple syrup, and 1 tsp pumpkin pie spice in a bowl. Cut in the 1/2 cup of softened butter.
Using your hands, gently sprinkle and spread topping over the sweet potato mixture, trying to cover the whole surface.
Place casserole dish in the oven and bake for about 55 minutes.