Wicked Good Sweet Potato Casserole-
Living without grains has plenty of drawbacks. I miss more foods than I can count. But whether you’re grain free, gluten free, or a lover of grains, sweet potato casserole is something that few can resist.
3 lbs of sweet potatoes
1 can pumpkin
½ cup chopped dates
½ cup raisins
½ cup chopped walnuts
½ cups chopped pecans
1/4 cup coconut oil or ½ stick of butter
¼ cup brown sugar
¼ cup chia seeds
¼ cup sunflower seeds
Preheat oven to 350 degrees. Boil sweet potatoes (do not peel or chop, just throw them right into the boiling water) for about 40 minutes. Drain potatoes. Blend potatoes and canned pumpkin, I use a hand mixer for this. When potatoes and pumpkin mix is ready, mix in raisins. Fill casserole with potato and pumpkin.
In a small sauce pan melt butter. Add brown sugar, nuts, dates, and seeds. Heat until sugar melts, stirring constantly. Spread topping over potato pumpkin mixture.
Bake for 30 minutes.