Sweet Potato Bake

This Sweet Potato Bake is a comforting and nutritious dish that brings together the natural sweetness of sweet potatoes with the warmth of spices. Topped with a crunchy nut and seed mixture, it's a delightful treat perfect for any Paleo meal.

Ingredients

• Sweet potatoes - 400 grams
• Coconut milk - 100 ml
• Almond flour - 50 grams
• Ground cinnamon - 1 teaspoon
• Ground nutmeg - 1/2 teaspoon
• Vanilla extract - 1 teaspoon
• Maple syrup - 1 tablespoon
• Chopped pecans - 30 grams
• Chia seeds - 1 tablespoon
• Coconut oil - 1 tablespoon
• Salt - 1/4 teaspoon

Steps

1. Preheat the oven to 180°C (350°F).
2. Peel and chop the sweet potatoes into small cubes and place them in a pot of boiling water. Cook for about 15 minutes or until tender.
3. Drain the sweet potatoes and transfer them to a mixing bowl. Mash them until smooth.
4. Add coconut milk, almond flour, cinnamon, nutmeg, vanilla extract, maple syrup, and salt to the mashed sweet potatoes. Mix well until combined.
5. In a separate bowl, combine chopped pecans, chia seeds, and coconut oil to create the topping mixture.
6. Pour the sweet potato mixture into a greased baking dish and spread it evenly. Sprinkle the topping mixture over the sweet potato layer.
7. Bake in the preheated oven for 25-30 minutes or until the topping is golden brown.
8. Remove from the oven and let it cool slightly before serving.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 8 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C, which support immune function and skin health.
• High in fiber, promoting digestive health and helping to maintain a feeling of fullness.

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