So we all know that Thanksgiving's purpose is not all about food. But let's be real....it completely revolves around food. And it's painful to walk into a Thanksgiving dinner eating only the turkey (if you were lucky enough to have family members who didn't toss it in flour) and possibly carrots when everyone around you is on their 7th plate.
Pre-revelation, my favorite favorite Thanksgiving dish was the sweet potato casserole. Doesn't sound like the worst thing..right? Well, I have done my research (thanks Pinterest) and although I knew the obvious that it is packed with sugar and probably butter, I had NO CLUE that half the recipes out there include flour. Whyyyyy does everyone put such unnecessary ingredients in food???? Not funny.
So last Thanksgiving, I was the person I mentioned about that was just transitioning to a grain-free diet, and feeling awkward the whole Thanksgiving meal as I munched on the one dish I brought. But having such an optimistic outlook, I decided to take this traumatic experience and learn from it. I was not going to let this happen again!
During one of my evening shower thoughts (where most of my ideas come about), I decided that my mission this year would be to create an entire paleo Thanksgiving meal that nobody would know was paleo (we're hosting at my house this year. Whoop whoop!) and this is just one of my many recipes I have waiting to share. This recipe made two of these glass dishes, and the first one was almost gone via my family before I finished with this picture (it's really THAT good!). I don't know how your sweet potato casseroles usually taste, but for me, this was like a duplicate of what we usually have.
Okay, I can't wait any longer. Let's get into the flourless ingredients:
-4 Medium Sized Sweet Potatos
-1 Cup Pecan Halves
-2/3 Cup Maple Syrup for potato mixture (+1/4 cup maple to sautee pecans in)
-3 tsp Cinnamon (1 tsp to sautee pecans in)
-1 Can Full Fat Coconut Cream (13 oz. I get the Thrive Market brand to avoid emulsifiers)
-Marshmallow recipe from my s'mores post
-Around 1/4 Cup Coconut Oil for cooking potatos (+ 2 TBSP to sautee pecans)
Step #1: Preheat oven to 400 and prepare baking sheet with parchment paper.
Step #2: Wash and cut sweet potatos in half. Melt coconut oil and completely cover sweet potato halves. Lay face down on parchment paper covered baking sheet. Place in oven to cook for around 35-40 minutes.
Step #3: In the meantime, prepare marshmallow recipe.
Step #4: Remove potatos and let cool enough to remove skin. In the meantime begin to sautee pecans. Once cooled, remove skin and place skinless potatos in large mixing bowl.
Step #5: Sautee pecans halves in remaining coconut oil, maple syrup, and cinnamon until beginning to crisp. Set aside.
Step #6: Combine coconut cream, maple syrup, and cinnamon in mixing bowl with sweet potatos. Blend until smooth (or desired consistency) with hand mixture.
Step #7: Blend in pecan mixture with hand mixer.
Step #8: Spread mixture in a glass casserole dish (size is up to you. I did two 4x8) and place in oven to cook for around 15-20 minutes (in the meantime, begin tearing up marshmallows into small-medium size chunks). I turn on high broil for the last 2 minutes or so to allow mixture to crisp. Remove from oven.
Step #9: Cover mixture with marshmallow pieces and place back in the oven to broil until desired browning has been reached.
Step #10: Remove and serve warm!
Let me know what you thought of this recipe through any of my social media accounts, or on my blog! I will have more Thanksgiving recipes coming your way soon. Enjoy!