Sweet Potato Casserole

With the holidays just around the corner, I thought I'd start up blogging a little again.  I miss posting recipes and making up new things.  I'm kind of in a slump food-wise, so I need a little motivation.  haha.  Anyway, I found this recipe (and I had actually started writing this last year....oops!!) so I thought I'd share with you.

So for Thanksgiving last year, we all got together at my sisters and had a wonderful, wonderful time!  I love getting to see my family.  The visits are too few and far between for my liking....but I guess such is life; they are busy and we are busy so we text and get together on the holidays.  Anyway, we were trying to figure out what everyone was going to bring and my sister texted and asked me to bring green bean casserole (I can't eat it which is fine by me because it's def NOT my fav...haha) and corn (which I have the same feelings for as the green bean casserole).  So, I texted her back and asked if I could bring my butternut squash with honey roasted pecans (see the recipe here), some sweet potatoes and green beans.  She replied "ok, but I don't think anyone likes sweet potatoes".  I was so surprised!  So, I set out to make some really good sweet potatoes......and I think I did just that.  She even said "Aimee!  These are the best sweet potatoes I have ever had in my life!!".  Soooo, hopefully you all will like them too :)  Here's what I came up with


Sweet Potato Casserole

8 c sweet potatoes, cubed (I usually use a 3lb bag of sweet potatoes and get the right amount)
1 c coconut sugar
4 eggs lightly beaten
3/4 tsp salt
8 Tbsp butter
1 c milk
1 tsp vanilla
1 tsp cinnamon (or you can sub with allspice)
1/2 tsp cloves
1/4 tsp nutmeg

Topping
1/2 c coconut sugar
1/3 c almond flour
2 tsp coconut flour
1 tsp cinnamon (or allspice)
1/2 tsp cloves
1/4 tsp cardamom
3 Tbsp butter, softened
1/2 - 1c chopped pecans (to taste....however nutty you'd like it to be)



Preheat oven to 325 degrees.

In a large pot, boil sweet potatoes until tender.  Drain.

Using a hand mixer, mix sweet potatoes, coconut sugar, eggs, salt, butter, milk, vanilla, and spices.  Mix until smooth (it's ok to have a few clumps of sweet potato, but try to get as many out as you can).  Pour out into a 9x13 baking dish.

In a small bowl, prepare the topping.  Mix the coconut sugar, almond flour, coconut flour and spices.  Cut in butter until the mixture is coarse and the butter is fully incorporated.  Stir in the pecans. Sprinkle over the sweet potato mixture.

Bake for 40-60 minutes or until done (start checking around 40 minutes and then add time as necessary).

Enjoy!!