Sweet Potato Casserole
Gluten Free: undefined
Vegetarian: undefined
Reset 7: undefined
MAKES: serving
Ingredients
1 large apple, peeled and shredded
2 cups sweet potato, peeled and shredded
2 Tbsp coconut oil
¼ tsp sea salt
1 tsp cinnamon
¼ tsp nutmeg
6 eggs, whisked
½ cup lite coconut milk
2 oz pecans or walnuts, chopped (optional)
Directions
Preheat oven to 350°.
Add coconut oil to skillet over medium heat.
When hot, add the shredded sweet potatoes and cook until they begin to soften and brown.
Add the apple, salt and spices. Continue to cook over medium heat for about 5 minutes.
Transfer the mixture to a greased baking dish (8x8 or pie plate). Add the eggs and coconut milk and stir to combine. Spread the mixture out evenly.
Sprinkle chopped nuts over the top (optional).
Bake for about 20 min or more. Or until center of casserole gently sets. If temperature is too high, the outer edges will overcook and become tough while the center is still uncooked.