Whole30 Sweet Potato Casserole

Whole30 Sweet Potato Casserole

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. 

Whole30 Sweet Potato Casserole

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. 

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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

by Lauren Jamison

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

Instructions

  1. Bake sweet potatoes until soft (approx. 60 minutes), remove skins, and place in food processor or blender.
  2. Add date paste, eggs, spices, and coconut milk if using to food processor.
  3. Process until smooth and pour into casserole dish.
  4. Fold in half of the pecans.
  5. Top with remaining pecans.
  6. Bake at 350 degrees for 15 minutes or until edges begin to separate from the side of the dish.
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