This is a paleo-ized version of my mom's sweet potato casserole. Cassie recently made this and took it to her family's Thanksgiving celebration.
She boiled 3 large organic sweet potatoes in water, until fork-tender. Then she easily peeled them.
She placed them in a bowl and mashed them with a potato masher.
She added:
1/3 cup real maple syrup
1/4 cup organic coconut milk (from a can)
1/3 cup pasture butter, melted
1 egg, stirred first
1 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
She mixed that up and spread in out in a 9 x 12 glass baking dish that had been rubbed with coconut oil.
Next, she mixed up the topping:
1 cup unsweetened coconut (we like the big chips, or chunks, not the shredded)
1/4 cup brown sugar (optional, but since it was Thanksgiving, and we wanted other people to eat it, we added this small amount of brown sugar - mom's original recipe called for 1 whole cup!)
1/3 cup almond flour
1/3 cup pasture butter, melted
1 cup pecans
She spread this out on the top of the sweet potato mixture.
It went into a 375 degree oven for 25-30 minutes.
