Prep
Cook
Total
Yield 6 Servings
3 cups baked sweet potatoes (about 5 large, sweet potatoes)
¼ cup keto maple syrup
2 organic eggs (for vegan use 2 tbsp. ground flax with 6 tbsp. water, whisk and allow to sit for 5 mins.)
½ cup organic unsweetened almond or coconut milk
1-1/2 tsp pure vanilla extract
½ tsp pink salt
2 tbsp. coconut flour (other flours will work)
3 tbsp. keto maple syrup
⅛ tsp pink salt
3 tbsp. coconut oil (melted)
½ cup pecan halves, coarsely chopped
Step #1: Preheat oven to 350F and prepare an 8X8 inch baking dish with cooking spray or coconut oil.
Step #2: Combine all ingredients for the potatoes in a food processor and process until mixture is smooth. Pour mixture into baking dish.
Step #3: Combine all ingredients for the topping (except pecans) in a medium bowl. Then, stir in pecans. Sprinkle over potatoes.
Step #4: Bake for 20 mins and until golden brown.
Bake the sweet potatoes for 45 mins at 400 F. Remove skins before making dish. If using pre diced sweet potatoes bake at 400 F for 15-20 mins.
***Nutritional info does not include optional ingredients. ***
***The nutrition info for this recipe is based on the linked ingredients above**
Courses Dinner
Serving Size 6 servings
Amount Per Serving | ||
---|---|---|
Calories 421 | ||
% Daily Value | ||
Total Fat 23 g | 35% | |
Total Carbohydrates 44 g | 15% | |
Dietary Fiber 6 g | 24% | |
Sugars 8 g | ||
Protein 10 g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by DrJockers.com at https://drjockers.com/coconut-sweet-potato-casserole/