Sweet Potato Casserole

One of the dishes I make for Thanksgiving every year is sweet potato casserole. It's pictured below. I found a recipe that took a spin off the original sweet potato dish I had growing up. This one is way more nutritious and is not loaded with sugar all while tasting great. Even the most picky eaters in my family love it!

Sweet Potato Casserole

4 large sweet potatoes
4 eggs
dash of sea salt
1/2 cup coconut oil
1/2 cup coconut milk (the thick kind in a can)
4 tsp vanilla

1/4 cup maple syrup
1 cup almond flour
1 1/2 cup walnuts
6 TB coconut oil (melted)
1 tsp cinnamon

Peel sweet potatoes and cook in a crockpot on high for 3.5 hours. Preheat oven to 350 degrees. Combine batter ingredients in a food processor and add sweet potatoes once finished cooking. I found it works best to add the sweet potatoes in the food processor because it makes the batter more smooth. Pour the batter into a greased glass 8x8 dish. I used coconut oil to grease the glass dish.

In a separate bowl, combine all the topping ingredients. If you are using coconut oil that is solid, you will want to melt it first. Once the ingredients are thoroughly mixed, spread the topping over the sweet potato batter. Bake uncovered for 35-45 minutes.