Sweet Potato Kasserole

screen-shot-2016-10-25-at-1-19-55-pmThanksgiving is around the corner. Don’t worry about heading to Aunt Jane’s non-paleo table and trying to stay on plan. No one will be upset if you BYO-side dish! This simple Sweet Potato Kasserole from our friend Liz Wolfe at Real Food Liz takes four simple ingredients and turns them into a clean casserole that is both clean and delicious.

If you’re looking for a savory-sweet combo, add freshly-cooked skillet bacon bits. If the perfect slight sweetness of PaleoKrunch is enough for you, keep it as-is. The brilliant thing about this recipe is that it can be tweaked easily. Love cinnamon? Add more! Like a softer, more scoopable casserole? Add more coconut milk!

Approximately one small sweet potato for every person
1-2 bags of PaleoKrunch depending on desired crust thickness
1/3 can coconut milk for every sweet potato used
Cinnamon to taste

Preheat oven to 350 degrees.

Cook the sweet potatoes according to instructions in the Power Food: Sweet Potato Post.

Scrape the innards from the skin into a large bowl. Discard the skin.

Add Coconut Milk and cinnamon as specified above. Mix & mash until thoroughly blended.

Add mixture to a casserole dish and top with a generous amount of PaleoKrunch.

Bake for 30-45 minutes (depending on number being served). You’ll end up with a top layer that far surpasses the traditional marshmallow topping!

Serve hot, sit back, and enjoy the flood of complements on your delicious Paleo dish!

Leave a Comment