Indulge in the rich flavors of our Sweet Potato Casserole, a harmonious blend of smooth mashed sweet potatoes with a sweet and nutty layer of coconut sugar, almond flour, and chopped pecans. Enhanced with ghee, almond milk, and a hint of cinnamon, this delightful dish offers a healthier twist on a classic favorite, perfect for gatherings or family dinners.

Ingredients:

For the mashed sweet potatoes

• 3 pounds sweet potatoes cleaned (about 3-4 sweet potatoes)
• 4 tablespoons ghee melted
• ⅓ cup unsweetened almond milk
• 1/4 cup coconut sugar
• 1 teaspoon cinnamon
• 2 large eggs lightly beaten
• 1 teaspoon vanilla extract
• ½ teaspoon Celtic or pink salt

For the topping

• ½ cup coconut sugar
• ½ cup almond flour
• ½ teaspoon cinnamon
• Pinch of salt
• 4 tablespoons ghee, melted
• 1 1/2 cups chopped pecans

Directions:

1. Peel the sweet potatoes and cut them into chunks, then boil them in a large pot with enough water to cover them for 10 minutes until tender. Drain potatoes.
2. Add the boiled potatoes to a large bowl and mash with a fork or masher. Add the ghee, almond milk, coconut sugar, cinnamon, eggs, vanilla, and salt, and mash with a potato masher or spoon. You can also use a hand mixer.
3. Spray a 9x13-inch baking dish with avocado oil spray, and transfer mashed sweet potatoes and smooth them out evenly using a spatula.
4. In another bowl, combine coconut sugar, almond flour, cinnamon, salt, ghee, and chopped pecans. Mix together with a fork, and sprinkle over the top of the mashed sweet potatoes.
5. Increase the oven temperature to 375 degrees F. Bake the casserole for 25-30 minutes, until heated or until the topping begins to brown.
6. Remove the potato casserole from the oven and serve immediately.