I am a big fan of all things sweet potatoes, and one of my favorite dishes is sweet potato casserole. But all the recipes I find or casseroles I eat at restaurants are filled with loads of sugar and cream. So I decided to make one that is sans dairy and sugar, but just as delicious. The natural sugars from the sweet potatoes satisfies my sweet-tooth, while also being extremely healthy and nutrient dense. It is a perfect fall dish and will definitely be making an appearance on my Thanksgiving table!

Ingredients:

Filling:

3 large orange sweet potatoes
2 eggs
1/4 cup almond milk or coconut milk
1 tsp salt
2 tsp cinnamon

Toppings:

2.5 cups raw walnuts or pecans
1/2 tsp salt
1 tsp cinnamon
2 TB coconut oil

Instructions:

Set oven to 400 F
Peel the sweet potatoes and cut into large chunks. Boil over the stove in salted water for 20-25 minutes or until fork tender
Strain the sweet potatoes and put through a ricer or mash with a potato masher.
Put all of the filling ingredients into a bowl and thoroughly mix, I used a hand mixer.
Put the filling into an even layer in a greased baking dish. I used my 11 inch oval baking dish, but a 9×9 will also work.
Take 1 cup of the nuts and pulse a few times in a blender or food processor until crumbly.
Add the crumbly nuts along with the whole nuts into a bowl. Add the rest of the topping ingredients and mix. Once mixed put on top of the sweet potato filling.
Transfer the baking dish to the oven and baking 25 minutes. When the 25 minutes are done over with foil and bake another 15 minutes.
Once done let it set 10 minutes and then dig in!