Sweet Potato Casserole


4 pounds sweet potatoes or 8 cups cooked sweet potatoes

¾ cup xylitol or coconut sugar

4 eggs

1 ½ teaspoon salt

4 tablespoon butter

1 cup half and half

1 teaspoon vanilla

½ teaspoon cinnamon

½ teaspoon nutmeg

⅛ teaspoon cloves

Topping Ingredients:

½ cup almond flour

½ cup chopped pecans

½ cup xylitol

4 tablespoon butter, melted

Bake potatoes at 350º until soft. Split in half, scoop out potatoes and place in food processor or big bowl. Add rest of ingredients and blend well with processor or electric beaters. Pour into 9×13 baking pan. Sprinkle with topping. Bake 45-50 minutes.

Optional: You can make this a day ahead. Just add topping right before baking. Baking times will be a little longer.


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