Sweet Potato Casserole (Grain Free, Paleo)

Adapted from a recipe found on deliciouslyorganic.net... would be great for breakfast, as a dinner side, or dessert!

• Ready In: 50 mins
• Serves: 8
• Yields: 8 portions

Ingredients

• 3  cups  baked sweet potatoes (about 5 large)
• 1⁄4 cup honey
• 2  large eggs, beaten
• 1⁄2 cup unsalted butter, melted
• 1⁄2 cup coconut milk (or heavy cream)
• 1 1⁄2 teaspoons vanilla
• 1⁄4 teaspoon sea salt

• For the topping

• 1  cup  almond flour
• 2  tablespoons  coconut flour
• 2  tablespoons honey
• 1⁄8 teaspoon sea salt
• 4  tablespoons  melted butter
• 1  cup  chopped pecans

Directions

1. Adjust oven rack to middle position and preheat oven to 350 degrees.
2. Put all ingredients except those for the topping in a large bowl and mash up until thoroughly mixed.
3. Pour into an 11x7 baking dish.
4. Combine all topping ingredients except pecans.
5. Fold in pecans to topping mixture.
6. Sprinkle topping mixture over the sweet potato mixture.
7. Bake for 20 mins or until golden brown.