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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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