Name: Paleo Roasted Sweet Potato Casserole
Ingredients: 4 medium sweet potatoes; 4 tbsp coconut oil or grass fed butter, melted; 2 tsp ground cinnamon; ¼ cup coconut sugar; 1 tsp sea salt; 1/3 cup chopped pecans (sprouted, if possible)

CategorySide Dish

Yields1 Serving

4 medium sweet potatoes

4 tbsp coconut oil or grass fed butter, melted

2 tsp ground cinnamon

¼ cup coconut sugar

1 tsp sea salt

1/3 cup chopped pecans (sprouted, if possible)

Preheat oven to 400 degrees F and wrap each sweet potato in foil. Place potatoes in the oven on the top or middle rack and bake for 60-75 minutes. Pull out of the oven and let cool for 10-15 minutes. They won’t be fully cooked, but that’s okay.

While the potatoes are cooling, in a small bowl, whisk the melted coconut oil or butter, cinnamon, coconut sugar and sea salt until well combined. Set aside.

Unwrap the potatoes and discard the foil. With a pairing knife, gently score the skin of the potatoes and then carefully peel the skin off of each one. Once peeled, dice into approx. 2-inch chunks.

Spray a large casserole dish with coconut oil cooking spray (or rub down with a little coconut oil or butter) and place the diced sweet potatoes into the dish. Drizzle the coconut sugar and cinnamon mixture over the top and chopped pecans, gently toss to combine and cover with foil.

If serving immediately – place back in the oven for 15 minutes, covered and then another 5-10 minutes, uncovered, until slightly browned on top.

If making ahead, place in the fridge until ready to serve and increase cook times above by 10 minutes each.

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Ingredients