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Thanksgiving Paleo Sweet Potato Casserole with Toasted Cinnamon Pecans & Maple Syrup

Skip the sugary, processed marshmallows and opt for this flavorful, rich, nutty Paleo sweet potato casserole instead this year! If you can't do nuts, simply omit. It's still delicious without them on top!

 

PALEO SWEET POTATO CASSEROLE WITH TOASTED CINNAMON PECANS and MAPLE SYRUP

By Adrienne Neale, Holistic Made Easy

Suggested Schedule: make ahead on Tues/Wed and refrigerate, toast the nuts (can do pecans/almonds/coconut shreds) and hold back in a sealed container until casserole is reheated, top after reheated so they don’t get soggy


General rule: 1 medium potato per person for leftovers.

You can keep this as a chunky casserole, or you can mash them, whichever you prefer!

 

DIRECTIONS:

Cut into 1.5” or so cubes, (I keep skins on for health benefits), boil in pot of boiling water until tender.

When the potatoes are finished, if you prefer them mashed, add in:

½ cup milk of choice, (we do coconut or almond)

4 teaspoons balsamic vinegar

2 Tbsp melted butter

1 Tbsp ground cinnamon

1 tsp nutmeg

1.5 tsp ground sea salt

½ tsp cracked black pepper.

Blend by hand or with mixer until you reach desired consistency. Then add in ½ cup dried raisins/cranberries, mix together, place in pan, smooth out the top and top with nuts mixture if using.


If keeping chunky, place cooked potato chunks in mixing bowl with: ¼ cup EVOO (extra virgin olive oil)

2 Tbsp balsamic vinegar

2 Tbsp melted butter

1 Tbsp ground cinnamon

1 tsp nutmeg

1.5 tsp ground sea salt

½ tsp cracked black pepper.

Mix until well-coated, then add in ½ cup dried raisins/cranberries and place it all into a pan, evening it out across the top. If prepping, cover and refrigerate. If cooking day of, place in oven at 350 for 30 minutes or until hot, and add nut mixture on top.

 

THE TOPPING:

While potatoes are cooking, warm up 1 Tbsp coconut oil in a skillet, and add in ½ cup of nuts: pecans, slivered almonds, walnuts. Add in tsp ground cinnamon, vanilla extract and either a few drops of liquid stevia or 2 tsp Lakanto monkfruit sweetener. Cook on low heat until they smell toasty, then immediately remove from heat. Don’t let them cook too long or they will burn and taste disgusting. :) If desired, add a Tbsp Grade B maple syrup to the nuts.

If cooking day of, immediately top potatoes with nuts and place in oven to heat up, 350 for 25-30 minutes.

Optional: when removing from oven, garnish with drizzles of raw honey or Grade B maple syrup, some cut-up pieces of parsley or a couple of cinnamon sticks in the middle.

 

ENJOY! If you use this, I'd love to see your pictures and read your stories... share them on our Facebook page (facebook.com/holisticmadeeasy). Feel free to share this recipe, just tag back and show some love!

 

Happy Thanksgiving, fellow foodie!

Adrienne


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