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Primal Sweet Potato Casserole

Name: Primal Sweet Potato Casserole
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 4-5 large organic sweet potatoes (about 2 lb. sweet potatoes); 1 tablespoon Pure Pluck seasoning; 4 tablespoons grass-fed butter; 4 tablespoons organic maple syrup; 1/4 teaspoon organic whole milk; 1/2 teaspoon ground cinnamon; 1/2 teaspoon Himalayan salt; 3 tablespoons grass-fed butter, melted; 3/4 cups organic oats; 1/4 cup brown sugar; 1 tablespoon vanilla extract; 1/2 cup organic pecan pieces; 1 cup marshmallows; Cinnamon for topping

6 servings
30 min. cooking time
No reviews

Recipe by Ryan Carey

Ryan has been a chef for 11 years working for top restaurants, national sports teams and celebrities. He has held all the positions including that of sous chef, exec sous chef and executive chef. He has knowledge of all different cooking styles and techniques. His passion is focusing on Paleo and Carnivore cooking and highlighting organ meats in creative ways.

This recipe uses Pluck Pure.

Instructions

Step 1

Peel and clean sweet potatoes. Chop sweet potatoes into about 1 ½ inch cubes.

Step 2

Add chopped potatoes to a pot of water and boil for about 20 minutes or until fork tender.

Step 3

Preheat the oven to 375 degrees F.

Step 4

Once done, drain potatoes and put them into a bowl of a stand mixer. Begin by turning the mixer to low speed. Add in Pure Pluck seasoning, butter, maple syrup, milk, cinnamon, and salt. Once fully mixed, turn the mixer to medium-high speed and begin to whip sweet potatoes for about 5 minutes.

This recipe uses cinnamon to give it its unique flavor. You can also use Pumpkin Pie spice in place of cinnamon here.

Step 5

Place sweet potato mixture into a greased casserole or baking dish. I use a 7.5” by 6” rectangular baking dish.

Step 6

In a small bowl, combine melted butter, oats, brown sugar, and vanilla extract. Use a fork or your hands to fully coat the mixture with the butter for browning. Place mixture on top of the sweet potatoes forming a crust-like topping. Sprinkle cinnamon on top of this mixture. Then top with pecan pieces and marshmallows.

If you want to omit the marshmallows or don’t have them, you can. Instead, I would suggest doubling the topping mixture and using more of that in that case. This recipe makes a great gluten-free side dish for the holidays if you ensure the oats are certified gluten-free.

Step 7

Bake for 20-30 minutes or until the topping is golden brown and the marshmallows are toasted.

Ingredients

For the casserole

4-5 large organic sweet potatoes (about 2 lb. sweet potatoes)

1 tablespoon Pure Pluck seasoning

4 tablespoons grass-fed butter

4 tablespoons organic maple syrup

1/4 teaspoon organic whole milk

1/2 teaspoon ground cinnamon

1/2 teaspoon Himalayan salt

For the topping

3 tablespoons grass-fed butter, melted

3/4 cups organic oats

1/4 cup brown sugar

1 tablespoon vanilla extract

1/2 cup organic pecan pieces

1 cup marshmallows

Cinnamon for topping

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