Paleo Sweet Potato Casserole

Source: cupcakesomg.blogspot.com
Course: Dinner
Preperation time: 15min
Cooking Time: 25min
Serves: 12

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1/2 Teaspoon Nutmeg 0 0 0 0 0 0 0 0
3/4 cup Pecans 1 1 1 1 5 5 47 47
2 Tablespoon(s) Coconut Oil(s) 0 0 0 0 2 2 20 20
1/2 Fresh Orange Juice 0 0 0 0 0 0 2 2
2 Tablespoon(s) Maple Syrup 0 0 2 2 0 0 9 9
1/2 cup Coconut Milk 0 0 1 1 2 2 23 23
4 Large(s) Sweet Potato 1 1 12 12 0 0 52 52
2 Teaspoon(s) Cinnamon 0 0 0 0 0 0 1 1
Total: Approximate Nutrition Info, Per Serving: 2 17 10 153
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Instructions

Sweet Potato Casserole:

Pecan topping:

 

  1. Bring a large pot of water to a boil and preheat oven to 350 degrees F. While water comes to a boil, peel and dice sweet potatoes into large chunks.
  2. Add sweet potato chunks to water. Boil until fork tender--about 10 minutes.
  3. Drain potatoes, then dump them back in the large pot with all the other ingredients. Using a hand mixer, blend until potatoes reach desired consistency and flavor. (You may like to add a little more coconut milk, spices, or syrup based on your taste.)
  4. In a small bowl, combine all topping ingredients until pecans are well coated.
  5. Dump sweet potatoes into an oven safe dish and top with pecans.
  6. Bake in preheated oven until topping is browned--about 15 minutes. Serve warm.
Visit cupcakesomg.blogspot.com for the full instructions.

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