Holiday Sweet Potato Bake (Paleo/Vegan)

Published on December 11, 2015 | By |

- Prep Time
- 15 Minutes
- Cook Time
- 150 Minutes
- Yield
- 1 13" x 15" pan
- Difficulty Level

This is my new favorite dish that I will definitely be adding to my HOLIDAY menu. It is also a great dish to take to a party. It’s not as sweet as sweet potato pie or the other traditional sweet potato dishes, so it’s perfect for the paleo health freak in you. However, you will not miss all the sugar. This one is total deliciousness!

And did you know that sweet potatoes are a seasonal food year round in the South? That’s great info for those of you who follow seasonal menus. Bon Appetite!

Dairy-Free, Egg-Free, Gluten-Free, High Fiber, Paleo

Ingredients

4 large sweet potatoes
5 medium apples
1/2 cup fresh squeezed Orange Juice
2 Tablespoons Arrowroot starch, tapioca or potato starch also work fine
1 cup finely chopped raw pecans
3 Tablespoons coconut sugar
1 teaspoon stevia powder
1 Tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1 4 teaspoon ground cloves
1/ 4 cup coconut oil
1/2 teaspoon Himalayan Pink Sea Salt or Celtic Sea Salt

Instructions

1. Preheat oven to 375 degrees.
2. Peel the sweet potatoes. Peel and core the apples.
3. Using a slice blade in a food processor, slice the potatoes and apples. You don't have to use a food processor, but this saves a lot of time.
4. In a medium saucepan, add half the coconut oil starch, juice, sugar and spices and mix well. Stir over medium heat until starch thickens.
5. Add the apples and pecans to the saucepan and stir to coat.
6. In a lightly greased 13" x 15" baking pan layer the sweet potatoes and half the apple mixture, stirring slightly to blend the ingredients well.
7. Pour the remaining coconut oil over the sweet potatoes and top with the remaining apple mixture. Sprinkle with the salt and spread the apples around a bit.
8. Cover with foil and bake for 1 1/2 hours at 375 degrees. Enjoy warm or cold.