Sweet Potato Casserole- Serves 8-10 ( a great recipe from Dr. Wolfson, MD a Holistic Cardiologist
4-5 organic sweet potatoes, cubed
3 TBSP. raw honey
1 TBSP. maple syrup
1/3 c. nut milk (homemade preferred)
3 tsp. vanilla extract
1 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. sea salt
2 TBSP. coconut oil, room temperature
Coconut Crumble Topping
¼ c. almonds, chopped
¼ c. whole unsalted pecans, chopped
½ c. shredded, unsweetened coconut
2 TBSP. raw honey
2 TBSP. almond flour
½ tsp. cinnamon
¼ tsp. nutmeg
2 ½ TBSP. coconut oil
Preheat oven to 350 degrees.
Peel sweet potatoes and cut into 1 ½ inch cubes. Put into a pot of water and boil for about 20-30 minutes, or until tender. Drain.
Using an electric mixer, add in sweet potatoes with the honey, maple syrup, nut milk, vanilla extract, cinnamon, nutmeg, sea salt and coconut oil. Mix for about 30 seconds or until combined. Increase speed to medium and whip potato mixture for about 3 minutes.
Coat an oven-safe 9 x13 pan with coconut oil. We suggest aluminum free cookware. Check out this product.
Pour the sweet potato mixture into the pain. This is the casserole.
Now for the Coconut Crumble Topping
Combine the pecans, coconut, honey, almond flour, almonds, and cinnamon. Add in softened coconut oil and with your hands combine into the mixture to moisten it completely. If needed, add more coconut oil. Sprinkle the crumble mixture onto top of casserole. Bake for about 25-30 minutes or until the crumble is golden brown.
You might conjure up images of marshmallows with this recipe to top the dish off. I cannot find a brand of marshmallow to endorse. Here is an excellent recipe to make your own marshmallows. If you have the time, give it a shot. We think the dish is delish as is.