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Sweet Potato Casserole

November 17, 2020



Sweet potato casserole topped with spiced nuts in a white casserole dish next to Primal Kitchen Avocado Oil and Collagen Fuel

A browned marshmallow-topped casserole is enough to draw any kid or kid-at-heart to the holiday buffet table to scoop up the honeyed burnt orange mashed sweet potatoes topped with caramelized, sugary fluff. Disguised as a Thanksgiving or holiday side dish but masquerading as a "vegetable" dessert, traditional sweet potato casserole adds one-note sweetness to a dinner plate filled with savory roasted meat, salty gravy, buttery mashed potatoes, and snappy green beans. 

Our Primal/paleo version of sweet potato casserole forgoes the marshmallow topping for a sweet, spiced, salty nut-based topping that adds texture and a bit more complexity to the cinnamon-scented mashed sweet potatoes underneath. There's plenty of coconut sugar and flavored Collagen Fuel® included in both the mashed sweet potatoes and the crumble topping to make this side dish familiar and even dessert-like for most Primal palates.

Sweet Potato Casserole Recipe

Time: 1 hour, 35 minutes

Servings: 10

Ingredients

For the sweet potatoes:

  • 5 lbs. sweet potatoes
  • 2 eggs
  • 1/4 cup coconut sugar
  • 2 scoops Primal Kitchen Collagen Fuel (Vanilla or Snickerdoodle)
  • 1 tsp. cinnamon (if not using Snickerdoodle Collagen Fuel)
  • 1/4 cup ghee, melted
  • 1 tsp. salt

For the nut crumble topping:

Instructions

  • Preheat oven to 350ºF.
  • Peel sweet potatoes, and cut into 1-inch thick pieces. 
  • To boil sweet potatoes on the stove: Cover cut sweet potatoes with about an inch of water. Turn heat to high, cover, and bring water to a boil. Turn heat down to medium high and remove lid. Cook for 20-25 minutes, or until potatoes are fork tender. 
  • To cook sweet potatoes in an Instant Pot: Place cut sweet potatoes in the Instant Pot and cover with 1 cup of water. Secure the lid, then turn onto manual or pressure cook (depends on the model of your pot) and cook for 8 minutes. When finished cooking, release the steam, then open the lid. 
  • Drain the water from the sweet potatoes, and transfer to a large mixing bowl. Mash the sweet potatoes with a potato masher or wooden spatula. 
  • To the mashed sweet potatoes, add 2 eggs, coconut sugar, Collagen Fuel, cinnamon (if not using Snickerdoodle Collagen Fuel), ghee, and salt. 
  • Use a handheld mixer on low speed, or a regular whisk, to mix all of the ingredients into the mashed sweet potatoes. 
  • Spray a 9x13-inch baking dish with Primal Kitchen Avocado Oil Spray. Pour the mashed sweet potato mix into the dish. Use a spatula to even out the mixture so it sits in an even layer. 
  • Bake sweet potato casserole for 30 minutes at 350ºF. 
  • While the casserole bakes, prepare the spiced nut topping: Add pecans and walnuts to a mixing bowl. Add coconut sugar, Collagen Fuel, almond flour, avocado oil, and salt. Stir to combine. 
  • Remove casserole from the oven. Top with spiced nut mixture in one even layer. Bake for an additional 20 minutes at 350ºF.
  • Remove the casserole from the oven, and turn oven to broil. Place the casserole under the broiler for 30-60 seconds to brown the nuts. Be careful to watch it closely so you don't burn the topping. 
  • Let cool for a few minutes before serving 

Serving of sweet potato casserole on a white plate with a silver fork

Nutrition info (per serving):

Calories: 438

Carbs: 38 grams

Fat: 30 grams

Protein: 9 grams

Nutrition info calculated using Cronometer.

You might also like these other holiday recipes:

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