Allergy-Friendly Sweet Potato Casserole Recipe

Name: Allergy-Friendly Sweet Potato Casserole Recipe
Ingredients: 5 to 7 sweet potatoes (scrubbed clean; or butternut squash for GAPS); 2 organic or pastured eggs (optional; can substitute a flax or chia egg, or omit completely); 1/2 cup full fat coconut milk; 2/3 cup raw honey (OR maple syrup or coconut palm sugar*); 1/4 cup coconut flour (sifted); 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1/2 teaspoon sea salt; 1/4 teaspoon ground allspice; 1 cup almonds (crispy , coarsely chopped); 1/2 cup walnuts (crispy, coarsely chopped); 1/2 cup unsweetened shredded coconut; 1/4 cup almonds (crispy, sliced); 2 tablespoons chia seeds; 1/2 cup grass-fed butter (cold and cut into chunks (or coconut oil or ghee))

traditionalcookingschool.com

This sweet potato casserole is gluten-free, dairy-free, egg-free... and so good your friends and family will request it year-round!

View full recipe on traditionalcookingschool.com

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Ingredients

5 to 7 sweet potatoes (scrubbed clean; or butternut squash for GAPS)
2 organic or pastured eggs (optional; can substitute a flax or chia egg, or omit completely)
1/2 cup full fat coconut milk
2/3 cup raw honey (OR maple syrup or coconut palm sugar*)
1/4 cup coconut flour (sifted)
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon sea salt
1/4 teaspoon ground allspice
1 cup almonds (crispy , coarsely chopped)
1/2 cup walnuts (crispy, coarsely chopped)
1/2 cup unsweetened shredded coconut
1/4 cup almonds (crispy, sliced)
2 tablespoons chia seeds
1/2 cup grass-fed butter (cold and cut into chunks (or coconut oil or ghee))