Paleo Sweet Potato Mash Casserole

(GF, soy-free & naturally sweetened)

Sweet Potato Mash Ingredients:

6-8 medium potatoes

2/3 cup unsweetened almond milk

6 tbs melted grass-fed butter or ghee

4 pastured eggs

1/2 cup pure maple syrup

2 tsp mineral salt

2 tsp vanilla

1-2 tsp cinnamon

Candied Pecan Topping Ingredients:

~ 2 1/4 cups pecans

3 tbs melted grass-fed butter or ghee

6 tbs pure maple syrup

1 tsp cinnamon

1/2 tsp nutmeg

Mineral salt

Sweet Potato Mash Instructions:

+ Place sweet potatoes on a parchment-lined baking sheet

+ Bake for 45-60 minutes at 400° or until fork tender

+ Allow potatoes to cool

+ melt butter & let cool 

+ Remove the skin from on the potatoes and mash them in a large bowl (I cut them up into cubes & then used a hand mixer)

+ Add almond milk, butter, maple syrup, mineral salt, vanilla, and eggs to mashed potatoes and mix well together 

+ Pour into a lightly buttered 9x13 casserole dish

Candied Pecan Topping Instructions:

+ Preheat the oven to 375°

+ Mix pecans, maple syrup, butter, cinnamon, nutmeg and mineral salt in a medium bowl

+ Place them on the sweet potatoes in rows (or crush them, mix with butter mixture and sprinkle them on top!)

+ Cover the casserole dish with foil & bake for 20 minutes

+ Remove foil & bake again for 20 minutes