Sweet Potato Casserole (Grain Free, Paleo, Primal)

Bake the sweet potatoes at 400ºF for 45 minutes, until soft. Then remove the skins before using in this recipe.

Serves 8

For the Potatoes
3 cups baked sweet potatoes (about 5 large potatoes)
1/4 cup honey
2 large eggs, beaten
1/2 cup unsalted butter or ghee, melted
1/2 cup coconut milk (or heavy cream)
1 1/2 teaspoons vanilla extract
1/4 teaspoon Celtic sea salt

For the Topping:
1 cup almond flour
2 tablespoons coconut flour
2 tablespoons honey
1/8 teaspoon Celtic sea salt
4 tablespoons butter or ghee, melted
1 cup chopped pecans

Directions:
Preheat oven to 350ºF and adjust rack to middle position. Place sweet potatoes, honey, eggs, butter, coconut milk, vanilla and salt in a mixing bowl. Mash potatoes and stir until all ingredients are thoroughly mixed. Pour into an 11 x 7-inch baking dish.

Place almond flour, coconut flour, honey, salt and butter in a medium mixing bowl. Stir until combined. Stir in pecans. Sprinkle pecan mixture in an even layer over the sweet potatoes. Bake for 20 minutes until golden brown.

http://deliciouslyorganic.net/sweet-potato-casserole-grain-free-paleo-primal-gaps/