Paleo Sweet Potato Casserole

Here is a healthy option for one of your sweetest dishes on Thanksgiving, a paleo sweet potato casserole for you to cook for your family gathering. The rest of your family may not be trying to think about healthier dishes but with this dish they will never even taste a difference. It’s a win/win dish for CrossFitters and Non-CrossFitters.

We found all of these ingredients at Publix and it took us 30 minutes to prepare.

Sweet Potato Casserole

4 Large sweet potatoes
1/2 cup canned coconut milk
1 Tbsp. coconut oil
1-2 Tbsp. maple syrup
1 tsp cinnamon
1/2 tsp nutmeg
Juice of half an orange

Pecan Topping

3/4 cup of chopped raw pecans
1 tsp cinnamon
1 Tbsp maple syrup
1 tsp melted coconut oil

1. Bring a large pot of water to a boil and preheat oven to 350 degrees F. While water comes to a boil, peel and dice sweet potatoes into large chunks.
2. Add sweet potato chunks to water. Boil until fork tender–about 10 minutes.
3. Drain potatoes, then dump them back in the large pot with all the other ingredients. Using a hand mixer, blend until potatoes reach desired consistency and flavor. (You may like to add a little more coconut milk, spices, or syrup based on your taste.)
4. In a small bowl, combine all topping ingredients until pecans are well coated.
5. Dump sweet potatoes into an oven safe dish and top with pecans.
6. Bake in preheated oven until topping is browned–about 15 minutes. Serve warm.