Scrub and rinse the sweet potatoes. Slice them in about 1 inch slices, this will make them softer quicker as they cook. Place them in a large pot with water and boil them until they are soft. When done, remove the sweet potato slices from water using a large spoon.
Transfer them to a large bowl and mash them with a potato masher. Add 1/3 cup coconut sugar, 1/2 cup softened butter, 2 eggs, 1 tsp vanilla, 1/2 tsp cinnamon and 1/4 tsp salt. Mix the ingredients and place the sweet potato mixture in a greased baking dish.
In a mixing bowl, combine 1 cup coconut sugar, 3 Tbsp butter, 1/2 cup almond flour, 1/2 cup gluten free oats, 1 cup chopped pecans, 1/2 tsp cinnamon. Using your hands blend topping ingredients until well blended and crumbly.
Spread pecan topping mixture over sweet potato casserole. If you wish, you can also add some coarsely chopped pecans on top. It's optional and just makes the pecan topping more crumbly.
Bake in a preheated oven for about 30 minutes.
If making this ahead, cover with foil and refrigerate until Thanksgiving day. Then before serving, uncover the casserole and place in the oven before turning on the oven. Warm up the casserole in the oven for about 10 minutes at 300 F, or until casserole is warm.
NOTES
If making this ahead of time, be sure to let it cool before storing it in the fridge.
Grease your baking dish before adding the sweet potato.
Bake the casserole in a full pre-heated oven so that it cooks through evenly.
Topping is enough to cover sweet potato casserole made in a 9 " x 13 " baking dish. If using a taller and narrower baking dish, halve the ingredients for the topping.
NUTRITION
Nutrition Facts
Best Sweet Potato Casserole
Amount Per Serving
Calories 348Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 9g45%
Cholesterol 66mg22%
Sodium 253mg11%
Potassium 236mg7%
Carbohydrates 32g11%
Fiber 3g12%
Sugar 17g19%
Protein 4g8%
Vitamin A 7990IU160%
Vitamin C 1mg1%
Calcium 47mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.