Ingredients
For The Casserole:
- 1 pound sweet potatoes
- 1 pound apples of choice
- 2 tablespoons ghee at room temperature, plus extra to grease the casserole dish
- 1/4 cup unsweetened applesauce
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon sea salt plus a pinch to season the water
- 1/4 teaspoon ground nutmeg
- pinch pepper
- 1/4 cup coconut flour
For The Topping:
- 1 cup raw pecans
- 1/2 cup halved Deglet Noor dates tightly packed
- 1 tablespoon ghee at room temperature
Instructions
- Peel the sweet potatoes and apples, and remove the cores from the apples. Chop them all into large chunks and place into a large pot. Cover with about 1 inch of water, adding a pinch of salt.
- Bring to a boil on medium-high heat and cook until very soft and tender, about 30-35 minutes. Once cooked, drain well and place into a large bowl. Additionally, heat your oven to 350°F and rub a casserole dish with ghee (I used an 11x7-inch dish).
- Add the ghee, applesauce, cinnamon, vanilla, salt, nutmeg, and pepper into the bowl and mash until well combined. Leave a little bit of the apple chunky for texture. Finally, stir in the coconut flour. Spread into the prepared casserole dish.
- In a small food processor, combine the pecans and dates, pulsing until broken down and crumbly. Pour the mixture into a small bowl and mix together with the remaining ghee.
- Sprinkle the date/pecan mixture evenly over top of the casserole. Bake until the casserole feels set, about 45 minutes to 1 hour, depending on the size of your casserole dish.
- Turn your oven's broil setting to high and broil for an additional 5-10 minutes, until the dates are crispy.
- Let stand for 5-10 minutes and enjoy.