This is a delicious and filling sweet potato casserole that's ideal for holidays or any time you're in the mood for something warm and Paleo and approved by the AIP. Toasted marshmallows and a layer of fluffy coconut cream adorn creamy sweet potatoes.
Ingredients: 4 medium sweet potatoes, peeled and cubed. 1/4 cup coconut milk. 2 tbsp coconut oil. 1/4 cup maple syrup omit for AIP. 1 tsp cinnamon. 1/2 tsp ground ginger. 1/4 tsp sea salt. 1 cup coconut cream. 1 tbsp gelatin powder omit for vegan, or use agar agar. 1 tsp vanilla extract omit for AIP. 1/2 cup unsweetened shredded coconut. 1/2 cup chopped pecans or walnuts omit for AIP. 1 cup marshmallows Paleo & AIP-friendly, check labels.
Instructions: Preheat oven to 375F 190C. Boil sweet potatoes until fork-tender, about 15-20 minutes. Drain. In a large bowl, mash the sweet potatoes with coconut milk, coconut oil, maple syrup if using, cinnamon, ginger, and sea salt until smooth. Transfer the mashed sweet potatoes to a greased casserole dish. In a separate bowl, whip coconut cream until fluffy. Sprinkle gelatin powder over whipped coconut cream and whip again until fully incorporated. Add vanilla extract if using. Spread the whipped coconut cream over the mashed sweet potatoes in the casserole dish. Top with shredded coconut, nuts if using, and marshmallows. Bake for 20-25 minutes or until marshmallows are golden brown and casserole is heated through. Serve warm and enjoy!
Prep Time: 30 minutes
Cook Time: 25 minutes
abby mcmillen