Keto Sweet Potato Casserole

16 Servings (1/2 Cup Per Serving); Total Net Carbs: 4g

INGREDIENTS: Sweet Potato Filling:

• 2 cups butternut squash

• 5 cups chopped cauliflower

• 1 ½ cup canned pumpkin

• 1 tsp cinnamon

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp nutmeg

• 3 tbsp butter, (divided 1 tbsp, 2 tbsp)

• 2 tbsp golden monkfruit

Pecan Streusel Topping:

• 2 tbsp butter, melted

• 1 ½ cups chopped pecans

• 1 ½ tsp cinnamon

• ¼ tsp nutmeg

• ¼ cup golden monkfruit

DIRECTIONS:

1. Preheat the oven to 400 degrees.

2. Peel and chop the butternut squash into small chunks. Then cut the cauliflower into equal-sized pieces.

3. Place the chopped butternut squash and cauliflower in a large bowl. Add 1 tbsp melted butter, 1 tsp cinnamon, ½ tsp pepper, and ½ tsp nutmeg. Stir together making sure all the veggies get coated in seasoning.

4. Place on a baking sheet and bake for 20 minutes, or until the veggies are soft.

5. In a food processor add the pecan and pulse until roughly chopped. Don’t chop too fine.

6. Transfer the chopped pecans to a small bowl. Add 1 ½ tsp cinnamon, ¼ tsp nutmeg, and ¼ cup golden monkfruit, then stir. Add in 2 tbsp melted butter and stir again. Set aside.

7. Once the veggies are done roasting place half of them in the food processor. Pulse a few times, then add the remaining veggies and continue pulsing.

8. Add the canned pumpkin and pulse until you reach a smooth consistency.

9. Scoop the mixture into a baking dish. Add 2 tbsp butter and 2 tbsp golden monkfruit sweetener. Stir the mixture together, taste to see if you need to add more spices or sweetener. Set aside.

10. Add the pecan streusel topping over the vegetable puree.

11. Bake at 350 degrees for 15-20 minutes.