Sweet Potato Mixture:
3 cups cooked, mashed sweet potatoes
¼ cup Organic Maple Syrup
½ teaspoon Sea Salt
1 egg, beaten
¼ cup butter or Ghee
½ cup Coconut Milk, light
½ teaspoon gluten free Vanilla Extract
1 teaspoon Cinnamon Powder
½ cup Coconut sugar
1/3 cup Tapioca Flour
1 cup chopped Raw Pecans
3 tablespoons butter or Ghee, melted
Preheat oven to 350 degrees F. Combine ingredients for sweet potato mixture. Mix well. I usually toss everything into my Food Processor and pulse until smooth. Place smooth mixture in a 9X15” Cassarole Dish. Combine topping ingredients. Mix well. Spread over sweet potato mixture. Bake at 350 degrees F for 30 to 40 minutes. Enjoy!
Serves: 8 to 10
Cook time: about 50 minutes
My Ma used to make something called sweet potato crunch every holiday. Everybody in my family loved it! We couldn’t wait to eat it up!
When I married into my own family, I started making sweet potato crunch every holiday. Since my new family members were a bunch of yankees, they didn’t quite have a taste for sweet potatoes with pecans, like we did. So, I would end up eating the whole thing myself. I didn’t mind at all.
Then, when I went paleo, I set about to replicate Ma’s sweet potato crunch, with paleo friendly ingredients. This recipe is the result of my efforts. And, man did it turn out good. In fact, I think I like this version better.
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