This Sweet Potato Casserole has been a healthy Thanksgiving tradition in our house for almost a decade! Easy to make, no refined sugar, & Paleo.
Bake method: Pierce through the sweet potato skin with a fork, place on cookie sheet and bake at 375 F. until soft. Let cool, remove skins.
Instant Pot method: peel and dice sweet potatoes. Place in pot or similar pressure cooker with recommended amount of liquid per the manufacturer (usually 1/2 cup). I use 3/4 cup water in mine. Cook under pressure for 20 minutes.
Slow cooker method: peel and dice sweet potatoes. Place in slow cooker with 1 cup water and cook on high x 4-5 hours or until soft.
Preheat oven to 375 F. Grease a glass or stone pan (8x10 to 9x13 size works well).
Place all ingredients except pecans & nutmeg in to bowl and whisk to combine. This is easiest to do with a high powered mixer like the KitchenAid.
Whip on high x 2 minutes.
Pour into prepared dish and spread evenly. Sprinkle with pecans & nutmeg.
Bake covered x 15 minutes & uncovered an additional 15-20 minutes.
Free range eggs: learn more about the health benefits of free range eggs from chicken eating primarily insects (instead of corn/soy) by reading the post for my Sausage Quiche with a Yam Crust.