Japanese Sweet Potato Casserole
Last year I found a way to make one of my very favorite dishes into a Paleo treasure. Our Squash Casserole dish was definitely NOT Paleo. After experimenting, I did come up with a Squash Casserole we absolutely love. If you haven’t tried this one, here it is: https://www.fabulouslyfit.com/squash-casserole-paleo/
Since this combination came out so good, a potato casserole seemed like a good idea using the newly discovered Japanese Sweet Potatoes. It, too, came out to be a winner.
- 2 Japanese Sweet Potatoes peeled and sliced or diced in about 1 inch cubes
- 1 Tsp. Coconut Sugar
- I Can Full Fat Coconut Cream
- 2 Eggs
- 1/4 C. Ghee
- Sea Salt
How to Make
- Wash, slice or cube potatoes and steam in double boiler until just beginning to soften: About 4 minutes after the water begins to boil. Do not over cook or potatoes become somewhat mushy.
- Drain and add sea salt and pepper to taste along with the 1 tsp. Coconut Sugar.
- Melt Ghee.
- Combine in a bowl: Cooled Ghee, 2 Eggs, 1 Can Full Fat Coconut Cream
- Mix with hand mixer.
- Place Potatoes in 9×9 Pyrex pan and pour the sauce over potatoes.
- Bake at 400F for about 28 minutes (this is a little less than the squash dish, so as not to overcook.)
Any Left Over
Any left over makes a very delicious Potato Soup by just adding some Coconut Milk from a carton and heating. There is something about the hint of sweetness from the Coconut Sugar that makes it very enticing.