Description
Sweet and warm Paleo sweet potato casserole topped with a cinnamon pecan streusel! Naturally vegan, dairy free, and gluten free, yet tastes just like the classic dish!
Ingredients
Scale
Sweet Potato Base
- 2 extra large sweet potatoes (or 4 medium) (baked then cooled, skin removed)
- 1/3 cup coconut milk
- 2 tbsp arrowroot power
- 1 tbsp cinnamon
- 1/2 tsp sea salt
- 1 tsp vanilla extract or powder
Paleo Streusel Topping
- 3/4 cup cassava flour
- 1 tbsp cinnamon
- 1/3 cup coconut oil (melted)
- 1/2 tsp sea salt
- 1/2 cup chopped pecans
- 2 tbsp maple syrup
Instructions
- Preheat the oven to 400F.
- In a large bowl, mash sweet potatoes.
- Add in all base layer ingredients to the sweet potato and stir thoroughly.
- Pour ingredients into a 12×9 or 9×9 baking dish and set aside.
- In a medium bowl, whisk together cassava flour, cinnamon, and sea salt.
- Pour in coconut oil and maple syrup, and stir thoroughly.
- Crumble streusel on top of the sweet potato base layer.
- Sprinkle chopped pecans on top of the streusel layer.
- Bake for 40 minutes, or until streusel lightly browns.
- Serve warm.