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Sweet Potato Casserole with Pecan Crumble

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Ingredients
  

For the casserole

  • 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
  • ⅓ cup full-fat coconut milk or other milk
  • 3 tbsps butter
  • 1 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp sea salt
  • 2 large eggs

For the pecan topping

  • ½ cup chopped raw pecans
  • ½ cup blanched almond flour
  • 1 tbsp arrowroot flour
  • 2 tbsps coconut sugar
  • 1 tsp cinnamon
  • ⅛ tsp ground nutmeg
  • ⅛ tsp sea salt
  • 3 tbsps butter room temperature
  • 1 tbsp maple syrup

Instructions
 

  • Preheat oven to 375°F
  • Grease a medium baking dish (2-quart or 8×8 baking dish) with coconut oil.
  • Place cubed sweet potatoes in a large pot of water over high heat. Once the water begins to boil, reduce the heat to medium.
  • Cook the potatoes for 12-15 minutes, or until fork tender.
  • While the potatoes are cooking, make the pecan topping.
  • In a medium bowl, whisk together almond flour, arrowroot flour, coconut sugar, chopped pecans, cinnamon, nutmeg, and salt.
  • Add the coconut oil and maple syrup. Mix with a fork until it forms a crumble. Set aside.
  • Once cooked, drain the potatoes.
  • Add potatoes to a mixing bowl and add coconut milk, coconut oil, maple syrup, vanilla, and sea salt. Mix ingredients together until smooth, then add in the eggs.
  • Pour the sweet potato filling into the prepared baking dish and spread it so it sits evenly in the pan. Crumble the pecan topping evenly on top of the sweet potato mixture.
  • Cover the dish with aluminum foil and bake for 20 minutes. Uncover the dish, and bake for an additional 15-20 minutes, or until the topping is golden brown and crisp. Let the casserole sit for 5 minutes prior to serving. Serve warm.