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 #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.
To prepare potatoes:
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**
Serving Size 6 servings
Amount Per Serving
% Daily Value
Total Fat 23 g
Total Carbohydrates 44 g
Dietary Fiber 6 g
Sugars 8 g
Protein 10 g
* 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/