Real Food Sweet Potato Casserole, No Refined Flour And Sugar


For the base –

3 pounds sweet potatoes (or yams or squash!)

1/3 cup unfiltered apple juice, or freshly pressed apple juice

1/4 cup (or less!) dark maple syrup

1 T real vanilla extract

2 t cinnamon

1 t nutmeg

1/2 t unrefined sea salt

For the crumb topping – 

1 cup gluten free oats

1 cup raw walnuts and/or pecans

1/8 t unrefined sea salt

1/4 cup coconut oil

1/4 cup maple syrup

1 t cinnamon

1/2 tsp nutmeg

1/4 T real vanilla extract


1. Wash sweet potatoes and pierce sweet potatoes with a knife and place in a baking dish in the oven at 400 degrees for 45 minutes. 

2. Remove sweet potatoes and allow to cool slightly while you prepare the crumb crust. 

3. In a food processor or blender, combing the oats and nuts until a finer ‘meal’ consistency is achieved. 

4. Add the oat and nut meal to a bowl and combine with remaining ingredients. Stir to combine. (Taste to ensure your liking 😉 Note that the raw product will be sweeter than the cooked product.) Set aside. 

5. Remove the sweet potato skin and add the flesh to a food processor. Process until a puree consistency is reached. 

6. Add the remaining ingredients and combine again. 

7. Please the sweet potato puree into a a backing dish and add the crumb crust to the top. Bake at 350 for 45 minutes. Let cool slightly and enjoy!

Print recipe

Print recipe

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