To be honest, I never grew up eating marshmallow-topped sweet potato casserole. I remember eating a sh*t load of stuffing, tons of potatoes, and I poured gravy on everything…but marshmallow-topped sweet potatoes?! PASS. It sounded disgusting to me back then and it still does to this day. Not sure why since I love all things sugar (is there sugar is syrup? – name that movie), but probably because I think marshallows have their place in this world. And that place is between two graham crackers and a slab of a chocolate bar. Not on top of my sweet potatoes. So this year I wanted to create a new spin on a sweet potato casserole that left the gelatinous balls out of the equation…and I have to say, I LOVE this take on the casserole! It’s sweet, it’s salty, it’s crunchy, and you definitely don’t miss the gelatin. Just trust me.
It’s official, guys. In t-minus 2 weeks, we move into our new home!! Time has gone by so fast and I can’t believe it’s finally here!! I spent the entire weekend clearing out some of my closet and putting the items on Poshmark. I spent so much time over the weekend doing this that I now dream about Poshmark. Even last night I dreamt about it. Last week I shipped out 118 boxes. In one week. I’ve never shipped out that many boxes in my entire 31 years on earth. But here’s the problem I keep running into – I usually have 10-30 boxes that need to be shipped out in a day. So I go to the post office to drop them off in the big rotating bin that spits the boxes out behind the wall (so the mailman doesn’t have to put 30 boxes in his car). But I’m guessing they rarely clear that section out behind the wall because EVERY TIME my boxes get stuck and I can’t get the bin to rotate back to me. Yesterday I went to THREE post offices and all three bins got stuck, after only 2 boxes went through. Two. And these aren’t big boxes. They contain t-shirts. My life now consists of driving from post office to post office and screaming as I drive to each one. It’s quite irritating.
It’s been nonstop work, business, talking to banks, and clenching my jaw lately. You always forget how stressful moving is until it comes back around and slaps you in the face. Luckily we have a vacation to Cabo planned!! We planned this trip waaaaaay before the thought of even moving had creeped into our brains, and now we are on vacation until the day before we close on our house. Not great timing, but also perfect timing. I think I need to chill TF out before we move. Usually I have at least 5 trips planned for the upcoming year, but I’ve decided to take some time off from traveling and stay home for the foreseeable future. I’ve traveled pretty regularly for the past 3 years and I need a break. Now I just want to stay home with my dog, create new fitness programs for you guys, and decorate our new house. Traveling is cool and all, but have you ever just sat on your couch with your dog in your lap while eating homemade sweet potato casserole? That’s the life right there.
- 4 large sweet potatoes or yams, cubed*
- 1 can full fat coconut milk
- 1/3 cup maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- hefty pinch of salt
For the toppings
- 1/2 cup almond flour
- 1/4 cup tapioca flour
- 1/4 cup chopped pecans
- 1/4 cup chopped walnuts
- 1/4 cup chopped cashews
- 3 tablespoons maple syrup
- 3 tablespoons ghee
- 1 teaspoon baking powder
- pinch of salt
- Add sweet potatoes in a large pot then fill with water and cover. Place over medium-high heat and cook for 25 minutes, until fork tender. Drain.
- Preheat oven to 350 degrees F.
- Add coconut milk, maple syrup, vanilla, cinnamon, nutmeg, and salt. Mix and bring to a low boil then use a potato mash to mash the sweet potatoes until smooth. Grease a large baking dish then pour the mixture into the dish and spread evenly throughout.
- Then in a food processor, add all the ingredients for the toppings and pulse until broken down into a crumble texture that sticks together in a slight ball. Use your fingers to spread the crisp mixture evenly throughout the dish on top of the sweet potatoes.
- Lastly, in a small bowl mix together pecan halves and maple syrup. Press the pecans throughout the top of the dish then pour the remaining maple syrup on top.
- Place in the oven to bake for 45 minutes. Once it comes out of the oven, sprinkle with cinnamon and flake salt before serving!
*I left the skin on for extra nutrients, but you can peel before you cook the sweet potatoes, if you prefer!
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