Dessert Isn't Allowed on Whole30 but This Sweet Potato Casserole Recipe Is Second-Best

Ingredients

• 6 sweet potatoes
• coconut oil spray (or another Whole30 compliant spray)
• 3 cups mashed sweet potato
• 1 tablespoon virgin coconut oil (use ghee if not vegan)
• 2 eggs, beaten
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground clove
• 1/2 teaspoon ground cinnamon
• 1 orange, zested with a microplane
• 1/4 cup freshly squeezed orange juice (about 1 orange)
• 1/2 teaspoon salt
• 1 cup raw walnuts
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon flaky sea salt

Directions

Bake 6 medium sweet potatoes, pierced a few times with a sharp knife, at 375°F for about an hour. Let cool, slice down the middle, and scoop out cooked interior. Alternatively, peel the potatoes, and boil them in salted water in a large stock pot until fork tender, about 20 minutes.

Use a ricer (as pictured) or potato masher to mash potatoes.

Preheat oven to 375°F. Prepare an 8-inch or 9-inch casserole dish by spraying it with a coconut oil spray.

Transfer mixture to the prepared baking dish and set aside.

Using a food processor, pulse together the dates, walnuts, cinnamon, and flaky sea salt. Mixture should be about pea-sized pieces (pulse about 10 times).

Spread the date-walnut evenly atop the sweet potatoes.

Cover dish with foil and bake for about 45 minutes. Uncover and continue baking for another 15 minutes.

Remove from oven and serve immediately.