Pecan Sweet Potato Bake

This recipe is a cleaned up version of one of my husband's favorite holiday dishes. We made a trial run of a more nutritious version and it turned out fantastic! We traded out the canned sweet potatoes with fresh, the refined white sugar with coconut crystals and maple sugar, and made sure the dairy was all from organic, grass-fed sources.

For the filling:
3 cups sweet potatoes cut in pieces, cooked until softened
2 pasture eggs
1/2 cup coconut crystals, try Coconut Secret
1/4 cup organic milk from grass-fed cows
1/4 cup organic butter from grass-fed cows, melted
2 tsp vanilla extract
1/8 tsp sea salt

For the topping:
1/4 cup coconut crystals
1/4 cup maple sugar
2 tbsp almond flour
1/4 cup cold organic butter from grass-fed cows (chopped)
1/2 cup chopped pecans
Cinnamon to taste (about 1/2 tsp to 1 tsp)

How To:

1. Filling: Preheat oven to 350 degrees. In a large mixing bowl combine all the filling ingredients and beat until fluffy. Transfer to an 9x9 cassarole dish (lightly greased with butter or coconut oil).
2. Topping: In a small to medium sized bowl combine the sugar and flour. Mix in butter until crumbly. Pour onto the top of the filling and then sprinkle pecans and cinnamon. Bake uncovered for 30 to 35 minutes.

Comments:
This was really delicious and serves about 8 to 10 as a side dish. There is no need to ever make it the "old" way again. I was thinking that you could easily substitue walnut flour or pecan flour (ground in a magic bullet or food processer) for the almond flour ingredient, depending on your taste preference. In the version in the picture, it didn't hold together very well, but tasted great. 

This post was submitted to Traditional Tuesdays, Foodtastic Friday, and Iron Chef Mom Sweet Potatoes.