Paleo Sweet Potato Casserole

Happy Friday! 

We have made it through another week!

Less than a week from Thanksgiving!

Did I mention it was FRIDAY?!?

I am not even going to lie to you Friday is my favorite day of the week! Besides Sunday of course, because it is nap day.

Thanksgiving is about being thankful for everything in your life, which I know I am thankful all year for my family and the people close to me who just made my journey through life that much better! I can’t believe that it is already Thanksgiving in 2015! I feel like this year has gone by so fast I think I am still back in about April in my mind! I am don’t think everyone is totally ready for the Christmas season but I love the spirit that everyone seems to carry with them this time of year.

Around this time of year I find myself reminiscing of Holiday seasons past and I can’t help but go back to my the 3 most important women who have been in my life, My Great Grandma, Grandma and my mother. I think at one point all four of us were in the kitchen at my Grandma’s farm house cooking for either Christmas or Thanksgiving when we would go up to the Snow globe that is the Pennsylvania Mountains.

However, I probably should have posted this beautiful masterpiece that my Great Grandma has been made for decades until she passed in 2008. It was a dish that was always a staple for Christmas and Thanksgiving in my family regardless if we were together or not. It is not necessarily a dessert but her sweet potato “yum yums” as she called it were always the best!Her secret was never revealed until I was much older that it was on the back of a yam’s can she found oh so long ago! I still don’t care I love it to this day and I will never not make it and remember exactly the way she made the Sweet Potato Casserole with her whole heart!

However, I made maybe that much healthier by altering her “yum yums” a slight bit just to make the taste come out better!

Paleo Sweet Potato Casserole
Filling
either 3 cups of cooked sweet potato or 2 cans
2 eggs
1/2 cup Almond Milk
1/4 cup Coconut oil melted (or 1/2 stick of melted butter)
1/3 cup Coconut Palm Sugar
2 tsp Vanilla
Pinch of Himalayan Sea Salt

Topping
1/2 cup Chopped pecans
2 Tbsp + 2 tsp Coconut oil melted (or a 1/3 of a stick of melted butter)
1/3 cup Coconut Palm Sugar
1/3 cup Almond flour or Almond Meal (or wheat flour)

Preheat oven to 350 degrees Fahrenheit

Put your sweet potatoes into a mixing bowl and add your eggs, coconut oil (or butter) , sugar, vanilla and salt. Take your hand mixer mix well. I like lumps so it is your discretion here. Set aside.

Mix together your pecans, sugar, flour and coconut oil (or butter) and mix well.

Spray a 8×8 oven safe dish with nonstick spray. Pour in your sweet potato mixture then pour your topping over top evenly. Bake for 30 minutes. Great side dish for Turkey, stuffing, mashed potatoes you know the works!

I remember my great grandma would make a double batch because it was the favorite in the family at dinners and she never had leftovers of the sweet potato yum yums. It was an amazing dish that we all loved and enjoyed! I never liked sweet potatoes when I was a kid but these babies I couldn’t refuse ever! It tastes like pure candy even being a completely paleo dish! The Almond meal just gives it more sweetness to the already sweet dish and when it bakes all together and the almond cooks with the sugar from the sweet potatoes you cannot put it down! I made this particular one for our Thanksgiving dinner next week and I just froze it so that it would still be fresh! It is still amazing that way too!

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I hope you have a blessed weekend!

Deliciously,
Gabby