Casseroles don't always have to be a savory dish. This has to be one of my most favourite casseroles to make. It's sweet and delicious and it's like eating candy!
- 4 1/2 cups sweet potato, cubed (cooked)
- 1 cup organic light brown sugar
- 1 cup chopped pecans
- 1/2 cup melted butter
- 1/3 cup almond milk
- 1/3 cup butter (for the crumble)
- 3/4 cup almond flour (any flour will do)
- 1 cup organic cane sugar
- 1/2 cup shredded coconut (optional)
- 1 1/2 tsp Splendor Garden Organic Pumpkin Pie Spice
- 1/2 tsp vanilla extract
- 2 large eggs
Instructions for the Casserole
Grease an 8 x 8 pan or round pie pan. Preheat oven at 350℃ .
In a large bowl, mash the sweet potatoes until there are no longer any clumps. Mix in the melted butter, milk, cane sugar, vanilla extract, eggs, coconut, Pumpkin Pie Spice and 1/2 cup of the almond flour. Once mixed, spread into your greased pan.
Instructions for the Crumble topping
In a small bowl, mix together the brown sugar and remaining 1/4 cup of almond flour. Add in 1/3 cup of butter and mix until it creates a crumbly texture. Stir in pecans. Then sprinkle this mixture on top of the sweet potato mixture.
Place in the oven for 25 minutes, until golden brown.
You can substitute pumpkin puree for the sweet potatoes. This is one of my favourite dishes…I mean desserts!