Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...
This Thanksgiving, make your sweet potato casserole the Paleo way
Sweet potato casserole has always been a favorite of mine. I love the creamy, nutrient-packed flavor, but I sometimes hate how it's made so sugary sweet. This Paleo version of the classic sweet potato casserole gives you all the flavor you love, but with much more nutrient-packed ingredients.
If you're not familiar with Paleo, it's a pretty simple diet: no dairy, no grains, no legumes, and eat healthy fats and carbs. It might not be the thing for everyone, but this sweet potato casserole is definitely for everyone. It's great for the family members who are Paleo or anyone who loves a less sweet version of sweet potato casserole.
Heat the oven to 350 degrees F, and spray a 9 x 9-inch pan with coconut oil spray.
To a large pot, add the cubed potatoes, and cover them with water. Cook over high heat until fork tender.
Drain, and add to a large bowl. Add in 1/2 cup of coconut milk and 1 tablespoon of olive oil. Mash together until smooth. If the mixture is too thick, then add a little more coconut milk. Add the mixture to the prepared baking dish.
Stir in the pumpkin pie spice, kosher salt and pepper.
To another bowl, add the remaining 1 tablespoon of olive oil, the walnuts, pumpkin seeds and coconut.
Top the sweet potatoes with the nut mixture.
Bake for about 20 minutes, until warmed throughout and the nuts on top are toasted. If they brown too quickly, simply cover with a little foil.