Sweet potato casserole

Twice Baked Sweet Potato Casserole Boats

by Ashely Shapiro:


3 sweet potatoes 

2 tbsp coconut oil 

2 tbsp maple syrup 

1/2 tsp salt

1/2 tsp cinnamon 

1/2 tsp nutmeg 


First wash 3 sweet potatoes

Prick potatoes with a fork several times and  bake at 400F x 40-50 min (until tender) on parchment lined baking sheet 

Let cool until they’re cool enough to handle 

Cut each potato in half, scoop out 3/4 of the inside 

Add the scooped out sweet potato to a food processor with 2 tbsp coconut oil, 2 tbsp maple syrup, 1/2 tsp salt, 1/2 tsp cinnamon, 1/2 tsp nutmeg

Blend until smooth, then fill each potato with this mixture 

Evenly spread the topping over each potato and bake for another 20-25 minutes at a decreased temperature of 350F

Topping Ingredients: 

1 cup chopped pecans 

1/2 tsp cinnamon

1/2 tsp nutmeg 

2 tbsp almond flour

2 tbsp coconut sugar

2 tbsp coconut oil 

Topping Directions: 

Mix all ingredients in a bowl

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