This is the most delicious recipe for anti-inflammatory sweet potatoes. It is too sweet for an everyday side, but perfect for Thanksgiving and includes no refined sugar or corn syrup.
- * 5 cup sweet potato
- * 2 egg, large
- * 1 cup coconut milk, canned full fat
- * /4 cup maple syrup, grade b
- * 1 tbsp arrowroot starch
- * 1/4 cup coconut sugar
- * 1 pinch sea salt
- * 2 tsp vanilla extract, pure
- * 1 cup pecan
- * 6 tbsp butter or ghee, grass fed
- * 1 paleo marshmallow
- Preheat the oven to 350°F. Lightly grease a 13×9 baking dish with ghee or coconut oil.
- Add the diced sweet potatoes to a large pot and cover with water. Bring the potatoes to a boil and continue cooking until fork tender, about 10-12 minutes. And when I say “fork tender”, I mean “falling apart”. Like Jennifer’s Jacket. Bonus points if you can tell me what that’s from.
- Drain the sweet potatoes when they are done, and add all casserole ingredients to a blender or a food processor. Pulse until combined, but not a smooth puree.
- Pour casserole mixture into the prepared baking dish. set aside.
- Combine all topping ingredients except marshmallows in a medium saucepan over medium heat, stirring until smooth. Do not bring to a boil
- Once all the topping ingredients are combined and the coconut sugar is dissolved, remove from heat and stir in the chopped pecans.
- Pour the topping over the sweet potatoes in the casserole dish.
- Bake for 35-40 minutes, or until center is set and not jiggly.
- In the last 3-5 minutes, remove from oven and top with the marshmallows, then put back in (uncovered) to brown.