Recipe: Paleo Sweet Potato Casserole

Brighten up your meal with this sweet potato side, accented with tart cranberries. This not-quite traditional side dish is a natural accompaniment for roast turkey, pork or chicken, or savory meat alternatives like braised tempeh. It also holds up well on a buffet table and is easy to bring along to a holiday potluck.

Total time: 1 hour 20 minutes

Servings: 6-8

Ingredients:

  • 3 large sweet potatoes (3 pounds)
  • 1 1/2 cups fresh or frozen cranberries
  • 1 15 ounce can coconut milk, full fat
  • 1 tablespoon maple syrup (optional)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup whole almonds, coarsely chopped
  • 2 tablespoons shredded coconut
  • 1 teaspoon coconut oil

Directions:

  1. Heat the oven to 400°F. Place the whole sweet potatoes on a sheet pan and bake until tender, about 30 minutes, then let cool. Strip off the skins and cut potatoes crosswise, into thick slices, placing them in a 9×13 pan, sprinkle the cranberries over the sweet potatoes. In a medium bowl, stir the coconut milk, maple syrup (if using), cinnamon, allspice, nutmeg and salt, then pour over the sweet potatoes.
  2. In a medium bowl, stir the almonds, coconut and coconut oil, then sprinkle over the sweet potatoes. Bake for 25 minutes, until bubbling and golden brown. Serve warm.

Reposted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

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