Paleo Easy Healthy Sweet Potato Casserole with Pecan Topping

Peel sweet potatoes and apples, and remove the cores from the apples. Chop them all into large chunks and place into a large pot. Cover with about 1 inch of water, adding a pinch of salt.

Bring to a boil on medium/high heat and cook until very soft and tender, about 30–35 minutes. Once cooked, drain well and place into a large bowl. Additionally, heat your oven to 350ºF and rub a casserole dish with ghee (I used an 11 x 8 1/2 inch oval).

Add all the ingredients, except for the coconut flour, into the bowl and mash until well combined but leaving a little bit of the apple chunky for texture. Finally, stir in the coconut flour. Spread into the prepared casserole dish.

In a small food processor (mine is 3 cups) combine the pecans and dates, pulsing until broken down and crumbly. Pour the mixture into a small bowl and mix together with the remaining ghee.

Sprinkle the date/pecan mixture evenly over top of the casserole. Bake until the casserole feels set, about 45 minutes to 1 hour, depending on the size of your casserole dish.

Turn your oven to high broil and broil for an additional 5–10 minutes, until dates are crispy. Let stand for 5–10 minutes and devour!