If it’s not broken, why try to fix it?  This is a recipe I found a few years ago on Cook Eat Paleo and I absolutely love it!  The sweet potato base is so creamy and rich and is layered with a topping that is crunchy with just the right amount of sweetness.  Paleo or not, this is sure to be a crowd pleaser on any Thanksgiving table.

Another great thing about this recipe is that it comes together in a snap using the food processor.  I use all the same ingredients from Cook Eat Paleo’s recipe, I have just doubled it.  Like I said, I love this dish!       

Ingredients:

• 6 large sweet potatoes

Topping:

• 1 cup pecans
• 1½  cups almond flour
• ¼ tsp salt
• 4 Tbs ghee
• 4 Tbs raw honey

Filling:

• ½ cup melted ghee (I measure before melting)
• 4 Tbs raw honey
• 2 tsp pumpkin pie spice
• 2 tsp vanilla extract
• 1 tsp salt
• 4 eggs

Directions:

1. Preheat oven to 400.
2. Rinse sweet potatoes and pierce a few times with a fork.  Wrap individually in foil and bake in the oven until very soft.  Let cool and peel.
3. Add all topping ingredients to food processor and pulse until mixture resembles coarse crumbs. Remove from processor and set aside.
4. Add peeled sweet potatoes and filling ingredients to food processor, and process until smooth.
5. Pour filling into greased casserole dish. Sprinkle topping evenly over filling.
6. Bake at 350 degrees for 30-35 minutes, until topping is browned and filling is cooked through.