Sweet Potato Casserole with Maple Crumble
Course:
Side Dish
Seasonal Event:
Holidays, Christmas
INGREDIENTS:
- 15 cups cubed sweet potato (about 5 lbs)
- ½ cup coconut milk
- ¼ cup maple syrup (the real stuff!)
- 1 tsp vanilla
- 1 tsp pink Himalayan salt
- 1 large egg, lightly beaten
- Cooking spray
- ¾ cup brown rice flour
- ¼ cup almond flour
- ¼-½ cup coconut oil
- ¼ cup maple syrup
- ¼ cup maple flakes (optional)
- ½ cup chopped almonds
DIRECTIONS:
- Preheat oven to 375 degrees.
- Put cubed sweet potato in a pot, cover with water, and bring to a boil. Reduce heat and simmer for 12-15 minutes until fully cooked. Drain.
- Place sweet potato, coconut milk, maple syrup, vanilla, and salt in a stand mixer (or a large bowl and use a hand mixer), beat a few times to combine. Add the egg and beat on medium speed until smooth and creamy. Spoon potato mixture into a 9x13 inch baking dish coated with cooking spray.
- Combine flours, coconut oil, and maple syrup & flakes in a bowl. Mix with your hands until the mixture resembles a coarse meal. You can also use a food processor. Add in chopped almonds, and sprinkle over potato mixture.
- Cover the dish with foil and bake for 15 minutes. Uncover and bake for an additional 30 minutes, until the topping is golden brown.