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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.
