Updated: Apr 24, 2020
I created this delightful sweet potato “casserole,” if you will, for my dear friend’s bachelorette brunch. Most of the guests had specific dietary needs. Although this dish is not 100% Paleo, it is dairy-free, gluten-free, and refined sugar-free. All of that aside, I don’t play around with bland food, so rest assured, it is perfectly sweet, hearty without being too filling, and loaded with healthy fats. The antioxidant-rich berries, fiber-filled sweet potato, and granola bring awesome texture and crunch! This dish can easily go from breakfast to snack, to dessert, aka it makes a great addition to your meal prep. Feel free to add in unflavored collagen peptides to the berry compote to give a boost of protein! Enjoy!
🔪 PREP TIME: 35-90min
⏳ COOK TIME: 15min to assemble – no baking required
⚖️ YIELDS: 9 servings
🛠 SPECIAL TOOLS: Emulsion Blender
INGREDIENTS:
☐ 2 medium sweet potatoes
☐ 10 oz package frozen mixed berries thawed
☐ 2 ripe bananas
☐ ¼ cup chopped pecans (*optional or sub walnuts)
☐ 1T unrefined virgin coconut oil
☐ 2T pure maple syrup
☐ 3T runny almond butter (*sub nut butter of choice)
☐ ½ teaspoon ground cinnamon
☐ ¼ teaspoon ground ginger
☐ 1/8 teaspoon ground nutmeg
☐ Dash of allspice
☐ Dash of ground cloves
☐ 1 package Purely Elizabeth Grain-Free Nut Butter Banana Granola (*sub granola of choice)
DIRECTIONS:
1. Cook the sweet potatoes. Option 1: preheat oven to 385. Wash and dry sweet potatoes, pierce multiple times with a fork, bake on a foil-lined baking sheet for 1.5 hours, or until very soft. Option 2: boil, with skins on, for 30-35 min or until fork tender. Set aside to cool.
2. While the potatoes cook. Place thawed berries in a medium-sized bowl with 1T maple syrup.
3. Using a potato masher or fork break down the berries, leaving some berries whole and refrigerate until ready for use.
4. Once the potatoes are cooled, carefully peel the skins away and discard, placing the rest of the potato in a large bowl.
5. Add coconut oil, 1T maple syrup, and spices to the bowl.
6. Using an emersion blender, blend until smooth.
7. Fold in nuts.
8. Transfer potato mixture to a 9×9 casserole dish, or serving dish of choice, and use a spatula to evenly spread the mixture.
9. Slice the two peeled bananas into ½ inch pieces and evenly layer on top of the sweet potato base.
10. Drizzle almond butter on top of the banana layer.
11. Remove berries from the fridge and evenly distribute on top of the almond butter layer.
12. Add granola on top and dig in or cover and refrigerate and add granola when ready to serve.
