Ingredients
Scale
For the sweet potato
- 2 lbs sweet potato, peeled and chopped
- 1/3 cup coconut milk
- 2 tbsp ghee (sub coconut oil for AIP)
- Salt to taste
- 1/4 tsp cinnamon
For the topping
- 1/3 cup tigernut flour
- 3 tbsp shredded coconut
- 3 tbsp coconut sugar
- 1 tsp cinnamon
- 1/4 cup coconut oil melted
- 2 tbsp coconut butter, melted
Instructions
- Preheat the oven to 375 F and lightly grease an 8×8″ baking dish.
- Prepare the sweet potato by adding to a large pot and covering with water. Bring to a boil for 20-25 minutes or until the sweet potatoes are fork-tender. Strain and add to a bowl.
- Add the coconut milk, ghee, salt, and cinnamon. Use a potato masher to thoroughly mash and transfer to the baking dish.
- Combine the tigernut flour, shredded coconut, coconut sugar, and cinnamon in a bowl. Stir in the coconut oil until the mixture is hydrated, but still slightly crumbly.
- Crumble the topping over the sweet potato, thoroughly covering.
- Bake in the preheated oven for 15-20 minutes or until the topping is golden brown.
- Remove from the oven and allow to cool slightly before drizzling with melted coconut butter. Serve with a serving spoon.
Notes
All nutrition facts are estimated and will vary.
- Prep Time: 15 min
- Cook Time: 40 min
Nutrition
- Serving Size: 1
- Calories: 241
- Fat: 12.9g
- Carbohydrates: 31.1g
- Fiber: 5.3g
- Protein: 2.3g