Name: Chipotle Sweet Potato Casserole with Maple Bacon Crumble
Prep time: 20 min
Total time: 1 h
Ingredients: 8 raw bacon slices; 1 cup pecans, chopped; ½ cup pumpkin seeds; ¼ cup maple syrup; ½ tsp smoked paprika; ½ tsp cinnamon; 3 Tbsp almond flour; 4lbs cooked sweet potatoes, peeled; 6 Tbsp grass-fed butter or ghee; ½ cup coconut milk; 2 Tbsp chipotle in adobo sauce, chopped; 1.5 tsp sea salt; 1 tsp chili powder; 2 eggs

Ingredients

Scale

Bacon Crumble

8 raw bacon slices
1 cup pecans, chopped
½ cup pumpkin seeds
¼ cup maple syrup
½ tsp smoked paprika
½ tsp cinnamon
3 Tbsp almond flour

Sweet Potato Filling

4lbs cooked sweet potatoes, peeled
6 Tbsp grass-fed butter or ghee
½ cup coconut milk
2 Tbsp chipotle in adobo sauce, chopped
1.5 tsp sea salt
1 tsp chili powder
2 eggs

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Instructions

Preheat oven to 350 and grease an 8×8 baking dish.
Cut up the bacon pieces in to 1-2 inch pieces and heat a skillet to medium-high heat and cook the bacon (not too crispy).
Add the bacon and bacon grease to a large bowl with the pecans, pumpkin seeds, maple, paprika, cinnamon and almond flour and mix to combine. Set aside.
Add the cooked and peeled sweet potatoes to a large bowl with the butter, milk, chipotle, sea salt, and chili powder and mix with a hand or stand mixer. Add the eggs and mix until combined.
Pour the mixture in the 8×8 pan and bake for 15 minutes.
Remove from the oven and add the bacon crumble and then bake for another 15-20 minutes or until the topping is crispy and the casserole is bubbling.
Serve immediately and enjoy

Notes

I personally like to cook the potatoes quickly in my instant pot but you can also just boil them on the stove until softened

Nutrition

Serving Size: 6