Wednesday, October 23, 2013

Paleo Streuseled Sweet Potatoes

This dish would be great for Thanksgiving. I don't really "do" that holiday (paleo or not), but I will make an attempt over the next two months to share a few good recipes for those of you who love it.

We had apple pork loin for dinner, and this side accompanied it perfectly. I adapted it from a Cooking Light recipe that called for all-purpose flour, brown sugar and half-and-half. They were easily replaced and amounts adjusted to make this one more appropriate for paleo.

My kids really liked this one and it would be great for entertaining, be it at Thanksgiving or otherwise!

Paleo Streuseled Sweet Potatoes
adapted from Cooking Light

5 lbs. peeled and cubed sweet potatoes
1/2 cup coconut milk
1/3 cup maple syrup or raw honey
1 tsp. vanilla extract
3/4 tsp. salt
1 egg, lightly beaten
coconut oil, for greasing
1/2 cup almond flour
1/3 cup palm sugar
1/4 cup chilled coconut oil or Kerrygold butter, cut into pieces
1/2 cup raw chopped pecans

Preheat oven to 375.

Place cubed potatoes in a large saucepan. Cover with water and bring to a boil. Lower heat and simmer for 12 minutes or until tender. Drain.

Combine the coconut milk, maple syrup, vanilla, salt and egg in the bowl of a stand mixer, stirring with a whisk. Add potato to mixture and beat on medium until smooth.

Spoon mixture into a 13x9 baking dish greased with coconut oil.

Combine flour and palm sugar in a food processor, pulsing to combine. Add chilled coconut oil or butter; pulse again until the mixture resembles a coarse meal. Stir in pecans and sprinkle over the sweet potato mixture.

Cover with lid or foil and bake for 15 minutes. Uncover and bake for 25 minutes more or until topping is lightly browned.

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