Spiced Sweet Potato & Pumpkin Casserole

This recipe is Whole30, Paleo, Gluten, and Dairy Free.

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This Spiced Sweet Potato & Pumpkin Casserole just might steal the show on your holiday table! All the very best fall flavors in one dish with the most crunchy pecan topping! This is a family fave here and I know your family will love it too. Best part is this can be made a day or two ahead and baked off the day of!

INGREDIENTS

4 cups sweet potato, boiled & mashed

15 oz can pumpkin puree, I like Thrive Market

1/4 cup almond milk

1.4 cup ghee, I like Fourth & Heart

1 tsp salt

TOPPING:

1 cup pecans, chopped

1/2 cup almond flour or pecan flour

1/4 cup ghee, melted

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

1/4 tsp ginger

1/2 tsp salt

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.

DIRECTIONS

Preheat oven to 350˚

Grease a 9 inch pie dish or 8X8 casserole with ghee

Mix first 5 ingredients well

Spread into pie dish

Combine all topping ingredients except ghee

Now stir in ghee till you have a nice crumble & sprinkle over potato mixture

Bake 30 minutes or till heated through

Enjoy this recipe by Penny's Primal!

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