A Healthy Adaptation for the Internet's Most Popular Sweet Potato Recipe

Due to some family scheduling issues, I cooked and served Thanksgiving dinner for my family yesterday evening.  The whole dinner was a success, but the truly rave reviews came in on the sweet potatoes.

I searched around for the most popular recipe on the internet and adapted it for anti-inflammation and healing.  I substituted almond milk for the cream and Coconut Nectar and Palm Sugar for the sugars.  As always, I used pasture raised eggs and butter in order to increasing the omega-3 healing factors.  And, of course, I used natural sea salt rather than table salt.

The result...cheers all around.  I think you're gonna love this one...

Sorry about the photo.  I took this quickie shot before baking them and then, of course, in the Thanksgiving turkey pandemonium, we forgot all about shooting a real one after they came out of the oven. 

Sweet Potatoes With Pecan Crumble Topping

4  C sweet potatoes (also called Yams)
1/2 C Coconut Nectar
2 eggs
1/2 t salt
4T butter
1/2 t vanilla
1/2 C almond milk

Topping:
1/3 C palm sugar
1/3 C Einkorn flour
3T butter
3/4 C chopped pecans

Peel and quarter the sweet potatoes.  Cook covered with water on the stove top until very tender, about 20 minutes or so. Drain.  Combine the ingredients in a food processor until creamy and smooth.  Pour into a 6 x 9" baking dish.  Make the topping by mixing the palm sugar and Einkorn together in a bowl. Cut the butter into the mixture and then stir in pecans.  Crumble topping evenly over top.  Bake at 325 for 30 minutes.


My sister also makes a great and much-requested sweet potato recipe that makes a comeback every year. It's sugar-free, too.  Here's her version:

My sister's version.  Sugar-free.

Orange Sweet Potatoes

6 large sweet potatoes, peeled and quartered

1/2 C Fresh Squeezed orange juice

1 stick Irish or pastured butter

2 eggs

2t salt

Topping, if desired

2T butter

1/3 C Coconut Crystals

1 C halved pecans

Cook the sweet potatoes in a large pan of water on the stove top until very tender when poked with a fork (about twenty minutes).  Drain.  In VitaMix or beater, add all of the ingredients and blend on high until smooth and creamy.

Pour in to 10 x 10” baking pan.  Dot top with pieces of butter, sprinkle top with a dense layer of coconut crystals as desired.  Layer pecans.  Bake at 350 for 30 minutes until pecans browned.

And just for fun...

Amanda's Paleo Pecan Pie.  We didn't tell anyone it was paleo and everybody kept saying how good it was.  

Pecan pie recipes will be coming in another day's postings!