Paleo Sweet Potato Casserole

Let’s be real honest here, the holiday season is just plain difficult. We all have a million things to do, places to go and there’s food all around us. My husband and I typically live a healthy life; we work out daily and eat clean 90% of the time; however our holiday season involves more social events, family in town and us traveling to see family. Sound familiar? We are all faced with challenges this time of year. I will be the first to say I have my own favorite holiday foods that I indulge in every year. One of them is sweet potato casserole. I mean, come on, it’s like eating dessert with the pecans and brown sugar on the top! I always know that dish will show up multiple times during the holiday season. Since I started eating Paleo this year, I have tweaked many of my favorite recipes to fit with that lifestyle. Some have been great, others, well, they simply don’t work. I have to say though, I hit it out of the ballpark with this amazing Paleo Sweet Potato Casserole dish. I made this Paleo Sweet Potato Casserole 3 times this year with rave reviews from my family members as well. It has been a great way for me to indulge without feeling terrible once I’m done eating. Now don’t get me wrong, I still ate the “real” stuff as well, but this Paleo Sweet Potato Casserole recipe is what I had sitting around as leftovers at my house instead of the sugar filled typical casserole. I’m happy to share this recipe with you to enjoy all year-long! Tomorrow is my birthday as well, so look for my new favorite Paleo friendly Apple Pie recipe as well this week.

Paleo Sweet Potato Filling

• 4 large sweet potatoes
• 1/2 cup canned coconut milk
• 1 Tbsp coconut oil
• 3 Tbsp maple syrup
• 2 tsp cinnamon
• 1 tsp nutmeg
• juice of half an orange

Pecan Topping

• 1 cup chopped raw pecans
• 1 tsp cinnamon
• 1 1/2 Tbsp maple syrup
• 1 tsp melted coconut

Directions

1. Bring a large pot of water to a boil and pre-heat oven to 350 degrees F. While water comes to a boil, peel and dice sweet potatoes into large chunks.
2. Add sweet potato chunks to water. Boil until tender, about 10 minutes.
3. Drain potatoes, then dump back in the large pot with all the other ingredients. Using a hand mixer, blend until potatoes reach desired consistency and flavor.
4. In a small bowl, combine all topping ingredients until pecans are well coated.
5. Dump sweet potatoes into an oven safe dish and top with pecans.
6. Bake in preheated oven until topping is browned – about 15 minutes. Serve warm.

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