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Real Food Sweet Potato Casserole, No Refined Flour And Sugar

Real Food Sweet Potato Casserole, No Refined Flour And Sugar

Course Dessert


For the base

  • 3 pounds sweet potatoes or yams or squash
  • 1/3 cup unfiltered apple juice, or freshly pressed apple juice
  • 1/4 cup or less dark maple syrup
  • 1 T real vanilla extract
  • 2 t Cinnamon
  • 1 t nutmeg
  • 1/2 t Unrefined sea salt

For the crumb topping

  • 1 cup gluten free oats
  • 1 cup raw walnuts and/or pecans
  • 1/8 t Unrefined sea salt
  • 1/4 cup Coconut oil
  • 1/4 cup maple syrup
  • 1 t Cinnamon
  • 1 tsp nutmeg
  • 1/4 T real vanilla extract


  • Wash sweet potatoes and pierce sweet potatoes with a knife and place in a baking dish in the oven at 400 degrees for 45 minutes.
  • Remove sweet potatoes and allow to cool slightly while you prepare the crumb crust.
  • In a food processor or blender, combing the oats and nuts until a finer ‘meal’ consistency is achieved.
  • Add the oat and nut meal to a bowl and combine with remaining ingredients. Stir to combine. (Taste to ensure your liking ???? Note that the raw product will be sweeter than the cooked product.) Set aside.
  • Remove the sweet potato skin and add the flesh to a food processor. Process until a puree consistency is reached.
  • Add the remaining ingredients and combine again.
  • Please the sweet potato puree into a a backing dish and add the crumb crust to the top. Bake at 350 for 45 minutes. Let cool slightly and enjoy!