Name: Sweet Potato Casserole
Yield: 10
Ingredients: 3 cups mashed cauliflower; 1 cup pumpkin (or more if you want a deeper color); 1/4 cup LC-Natural Sweet White; 2 eggs, beaten; 1/2 cup almond milk; 1/2 teaspoon Celtic sea salt; 1/3 cup butter, melted; 1 teaspoon vanilla extract; For the topping: 1/2 cup LC-Natural Sweet White; 1/2 cup LC-Blanched Almond Meal Flour; 1/3 cup butter, melted; 1 cup chopped pecans

Sweet Potato Casserole

Author: Adapted from mariamindbodyhealth.com
Yield: 10 1x
Category: Side Dish

Ingredients

Scale

3 cups mashed cauliflower
1 cup pumpkin (or more if you want a deeper color)
1/4 cup LC-Natural Sweet White
2 eggs, beaten
1/2 cup almond milk
1/2 teaspoon Celtic sea salt
1/3 cup butter, melted
1 teaspoon vanilla extract
For the topping: 1/2 cup LC-Natural Sweet White
1/2 cup LC-Blanched Almond Meal Flour
1/3 cup butter, melted
1 cup chopped pecans

Instructions

Place cauliflower florets in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes.
Place the cooked cauliflower in a food processor and blend until very smooth.
In a mixing bowl, combine the cauliflower, pumpkin, sweetener, eggs, almond milk, salt, 1/3 cup butter and vanilla. Mix together and pour into a greased 13×9 inch baking dish.
To prepare the topping: combine the sweetener, almond flour, 1/3 cup melted butter and pecans. Mix together and crumble over “sweet potato” mixture.
Bake uncovered at 350 degrees F for 35 to 45 minutes.

Find it online: https://www.lowcarbfoods.com/community/recipes/sweet-potato-casserole/