Roasted Sweet Potato Casserole

Vegan Paleo Gluten Free

Hold the marshmallows! This casserole contains nothing but the good stuff. It is free of refined sugar, gluten, and dairy, and is even more delicious than conventional sweet potato casseroles. We also added pomegranate seeds for a little pop of freshness as well as some serious anti-aging nutrients!

For the Maple Nut Topping:

  • ¾ cup pecans or walnuts
  • 3 Tbsp maple syrup
  • 6 Tbsp almond flour
  • 1 tsp cinnamon
  • ½ tsp cardamom
  • 1½ Tbsp refined coconut oil

For the Sweet Potato Casserole:

  • 4 medium sweet potatoes, cubed
  • 3 Tbsp sucanat, coconut sugar, or your favorite sweetener
  • 3 Tbsp maple syrup
  • 6 Tbsp coconut oil
  • 1 tsp cinnamon
  • 1 Tbsp freshly grated ginger (or substitute 1 tsp dried ginger)
  • ½ tsp nutmeg
  • ½ tsp cardamom
  • ½ tsp sea salt
  • 1 tsp almond extract (vanilla can be substituted)
  • Seeds from ½ pomegranate (or ½ cup POM pomegranate seeds)

Maple Nut Topping

While sweet potato is steaming, place nuts in food processor and pulse 3 to 4 times.

Add remaining ingredients, and pulse until well blended (about 5 -10 times). Time saving tip: You don’t need to clean the food processer between topping and potatoes.

Casserole

Preheat oven to 375 degrees. Place cubed potatoes in a steamer basket, with a couple inches of water in the pot. Bring to a boil, reduce heat to simmer, and cover. Steam for about 15 minutes, or until fork tender.

Drain the potatoes and add to food processor, along with the rest of the ingredients up to pomegranate seeds. Pulse until blended (about 5 – 10 times). Sprinkle with the pomegranate seeds. Spoon sweet potato mixture into the casserole dish and evenly top it with the Maple Nut topping. Bake for approximately 30 minutes. (Check that nuts don’t burn. If they are browning too quickly, cover with foil.) Remove from oven and allow to cool for 10 minutes.

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