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Make Ahead Sweet Potato or Winter Squash Casserole with Crumb Topping {Paleo/GAPS}
EAT BEAUTIFUL17Ingredients
80Minutes
560Calories
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Ingredients
US|METRIC
14 SERVINGS
- 8 cups sweet potato squash (loosely packed cooked, cut into big chunks,, yielded from two butternut squash or 10 sweet potatoes, approximately, depending on size)
- 1 can coconut milk
- 1 can coconut milk
- 1 3/4 cups raw milk
- 4 eggs (pastured)
- 1/2 cup raw honey (or pure maple syrup, I like to use honey with winter squash and maple syrup with sweet potatoes)
- 2/3 cup coconut oil (or butter melted)
- 1 tsp. vanilla extract
- 1 tsp. sea salt
- 1 tsp. canela
- 2 1/4 cups walnuts (sprouted, see How to Sprout Nuts below in Recipe notes)
- 3 Tbsp. coconut flour
- 3 egg yolks
- 3 Tbsp. coconut sugar (or honey*, see note below)
- 3 Tbsp. coconut oil (butter or ghee room temperature)
- 3/4 tsp. canela
- 1/8 tsp. sea salt (+ a pinch)
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NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories560Calories from Fat440 |
% DAILY VALUE |
Total Fat49g75% |
Saturated Fat30g150% |
Trans Fat |
Cholesterol125mg42% |
Sodium290mg12% |
Potassium510mg15% |
Protein11g |
Calories from Fat440 |
% DAILY VALUE |
Total Carbohydrate26g9% |
Dietary Fiber3g12% |
Sugars21g |
Vitamin A6% |
Vitamin C6% |
Calcium20% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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