Sugar-free recipe for sweet potato casserole that is wholesomely sweetened with healthy fats and makes an ideal holiday side dish. It is perfect for baby food too!
Bake (do not microwave) or boil sweet potato until tender and peel while hot. Place in a casserole dish and mash until smooth. Melt coconut cream and butter together over low heat on the stove.
Mix butter/coconut mixture, cream, egg yolks and optional spices with mashed sweet potato in the casserole dish. Whip until mixed well. Sprinkle sweet potato casserole with additional freshly ground Ceylon cinnamon on top if desired.
Place sweet potato casserole in a preheated 350 F/ 177 C degree oven for 30 minutes or until bubbly on top.
Cool for 10 minutes on the counter and then serve. Refrigerate leftovers. Reheat as needed for later meals.
You may use sour raw cream in place of the fresh cream if desired.