SWEET POTATO CASSEROLE

Rosay Rating: Better

Mishi Tips

Three things to keep in mind to alter the recipe to your unique needs:

• If you’re not a fan of coconut, sub with heavy whipping cream. Avoiding dairy? Any milk sub such as macadamia or almond are great options.

• Don’t have a high speed blender? Food processor, stand up mixer, hand mixer or a strong arm are all GREAT options.

• If you want to lower the carb count, omit the paleo granola and sauté 1 cup of crushed nuts in 1 TBSP butter, ghee or coconut oil and 1 tsp cinnamon for 2 min over medium heat. Salt to taste. I recommend a mix of pecans and walnuts.

INGREDIENTS serves 4

• 1 Cup Paleo Granola

• 2 lbs Organic Sweet Potatoes

• 1/4 Cup Full Fat Coconut Cream (From Can)

• 1 TBSP Ghee or 100% Grass Fed Butter

• 1 TBSP Cinnamon (Or more)

• 1 tsp Ginger

• 1/2 tsp Nutmeg

INSTRUCTIONS

Prep Time 5 min Cook Time 30 min

1. Fill a large pot half full with filtered water over high heat.

2. While you wait for the water to boil, peel and cut sweet potatoes into 1 inch cubes.

3. When water comes to a boil add your potatoes and allow them to boil for 15-20 min, should be tender.

4. Toss potatoes into a high speed blender with ghee, coconut cream and spices. Blend to desired thickness, I like mine a little thicker and chunky and blend in 10 second intervals. You may need to do 1 cup at a time depending on your blender size.

5. Add to a serving dish and top with your Paleo Granola. Enjoy!