Sweet Potato Casserole

Preheat oven to 450ºF. Grease a 13-inch by 9-inch casserole dish with coconut oil.

Boil or steam sweet potatoes until tender. Once tender, allow to cool and then remove and discard skin. Dice cooked sweet potatoes into 1½-inch chunks.

In a large mixing bowl, combine diced sweet potatoes, coconut sugar, eggs, melted coconut oil, cinnamon, vanilla extract, and kosher salt. If they have not already done so from mixing, lightly mash about ⅔ of the sweet potatoes so that only about ⅓ of them are still in cubed form.

In a separate bowl, combine ingredients for the topping. Mix well to incorporate all the flour into the mixture.

Spread the sweet potato mixture into the casserole dish. Cover with the topping. There should be enough topping to pretty much cover the entire casserole.

Bake for 20 minutes, or until topping begins to turn golden brown. Let cool for 5–10 minutes. Serve hot.

Note: This recipe has been updated to be a cleaner, healthier version. The original recipe used ½ cup granulated sugar and 1 cup brown sugar instead of the coconut sugar in the sweet potato mix and also used 1 stick melted butter instead of the coconut oil. For the topping, the original recipe called for 1 cup brown sugar instead of the coconut sugar, all-purpose flour instead of buckwheat flour, and 1 stick softened butter instead of the coconut oil. Everything else remains the same.