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Best Sweet Potato Casserole Ever + Nut Crumble Topping

I love a couple of things about this recipe. First, it doesn't have the traditional marshmallow topping. The second thing I love about this recipe is its versatility. You can adapt it to just about every eating style out there! GAPS? Grain-free/gluten-free? Dairy-free? Paleo? Egg-free? WAPF? Yep, yep, and yep!
Course Dessert, Side Dish
Author Lindsey Dietz

Ingredients

For the sweet potato casserole:

For the nut crumble topping:

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Cut the ends off the sweet potatoes, and prick each potato several times with a fork.
  3. Set on a parchment-lined cookie sheet, and bake until soft, 1 to 1-1/2 hours.
  4. Combine all topping ingredients in a medium mixing bowl.
  5. Using a pastry cutter, cut in the cold butter until the topping has the feel of wet sand.
  6. Set aside.
  7. When the potatoes are soft, remove them from the oven and turn the oven temperature down to 375 degrees Fahrenheit.
  8. Carefully, remove the skins from the sweet potatoes. They will be VERY hot, but it is much easier to get the skins off when the potatoes are hot than when they are room temperature or cold. You can use a butter knife to help get the skins off more easily.
  9. Transfer the peeled potatoes to a large mixing bowl, such as the bowl of a stand mixer. If you don't have a stand mixer, you can use a hand mixer.
  10. Begin mashing the potatoes -- this is why I love my stand mixer!
  11. While the mixer is running, add the rest of the casserole ingredients -- the eggs, coconut milk, raw honey, coconut flour, salt, and spices.
  12. Blend until fluffy.
  13. Spoon into a greased 2-quart baking dish.
  14. Cover with the crumble topping.
  15. Bake for 15 minutes.
  16. Enjoy!

Recipe Notes

*In this recipe, I like coconut palm sugar best.

 

*If you want to serve it as a dessert, some homemade whipped cream or vanilla ice cream on top would be divine.

 

*Consider this casserole for breakfast! It re-heats nicely in the oven. I can't think of anything better than to serve it with a side of crisp bacon!

 

*Double or triple the recipe and freeze the extra to have throughout the holiday season. It never hurts to have extra food that is quick and easy to prepare for unexpected guests, a last-minute holiday party, or church gathering. Store the sweet potatoes in a gallon-size freezer bag or 2-quart Mason jar, and keep the crumble topping in a smaller bag or jar right beside it. Simply thaw, spoon into a dish, top, and bake!

 

*Don't limit this casserole to November and December. Enjoy it throughout the months that sweet potatoes are in season.