What’s Thanksgiving without a sweet potato casserole? This Paleo-certified recipe is topped with a delicious date and pecan streusel topping you’ll want to replicate year after year.
Start by cubing four large sweet potatoes, then boiling them until tender. You can also bake them for an hour at 400°F if you prefer. Let them cool before mashing them with a fork or electric mixer. You should have about three cups mashed.
Add coconut oil, coconut milk, and eggs, then season with nutmeg and cinnamon. Pour the mixture evenly in a baking dish and set aside.
To prepare the streusel topping, mix either almond or coconut flour with chopped dates, pecans, cinnamon, and just enough coconut oil to moisten. You can also use walnuts or almonds instead of pecans if you prefer. Pour the topping over the sweet potato mixture, and bake until hot and bubbly. Serve at your Thanksgiving table, or as a special occasion side dish!
Tip: This recipe is great for prepping ahead of time. Mix up the sweet potato layer, cover it tightly, and store it in the refrigerator one day in advance. The streusel topping may also be prepared, covered tightly, and refrigerated for two to three days.
Want more Paleo-friendly Thanksgiving side dishes? Try this butternut squash stuffing, or these acorn squash bowls.
