I have found this Whole30 to be infinitely easier than the last one. I think the principles really stick with you over time, so when left to my own devices I don’t eat too far outside of the normal Whole30 fare. But it’s nice to buckle down and commit to doing a Whole30 now and then to refresh your memory and give your body a chance to reboot.
If you’ve done a Whole30 you know there comes a time when you would really just like a break from eggs. There is a sweet potato hash recipe going around that makes for a great alternative, but I was needing something more on the sweet side versus the same savory combination I had every morning. So this recipe was borne out of necessity.
One of side effect of doing a Whole30 is my new tolerance for cinnamon. Traditionally I’ve been a bit of a weirdo who loves cinnamon gum and candy, and will eat a cinnamon bun on occasion, but in general hates cinnamon in food. Actually, I don’t like any of the spices associated with much loved desserts like apple, sweet potato, or pumpkin pies. Will used to make me pumpkin pies minus the pumpkin pie spice because I sincerely hate it.
However, somewhere along the way I started to ease into adding cinnamon to my mashed sweet potatoes, and when I threw it in this heavenly combination, it rocked my taste buds in a way that could almost lead me to consuming it like a “food with no brakes.”
That’s not to say that I may or may not have eaten almost half of this by myself one day during the great snowstorm of 2016.
It’s warm. It’s comforting. It’s a drastic change from your normal eggs and bacon, and it’s great at breakfast, lunch, dinner, or dessert if you’re a SWYPO lover 🙂 Cheers to healthy indulgences!
Whole30 Sweet Potato Casserole
Prep Time: 20 minutes
Cook Time: 75 minutes
Ingredients (4-6 servings)
- 4-5 large sweet potatoes
- 1/4 c date paste (pureed softened dates)
- 2 eggs
- 1/4 c coconut milk (optional)
- 1/2 – 1 tsp ground cinnamon (adjust to taste)
- 1/2 tsp ground nutmeg
- 1 c chopped pecans
- Bake sweet potatoes until soft (approx. 60 minutes), remove skins, and place in food processor or blender.
- Add date paste, eggs, spices, and coconut milk if using to food processor.
- Process until smooth and pour into casserole dish.
- Fold in half of the pecans.
- Top with remaining pecans.
- Bake at 350 degrees for 15 minutes or until edges begin to separate from the side of the dish.