Low Carb Keto Sweet Potato Casserole with Pecans

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Prep Time 15

Cook Time 45

Servings servings

Calories 163kcal

Author Brenda Bennett/Sugar Free Mom

12 ounces sweet potatoes peeled, diced ( about 2 small)
16 ounces cauliflower florets ( 1 small head)
2 tbsp extra virgin olive oil
4 tbsp salted butter melted, or coconut oil if you prefer for dairy free or vegan butter
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1/2 tsp ground cloves
1 tbsp Monk Fruit Allulose Brown sugar substitute
3 small eggs

Preheat oven to 400 degrees F. Place cauliflower florets and diced sweet potato onto a large baking sheet pan. Drizzle with extra virgin olive oil. Bake for 30 minutes or until fork tender. Reduce temperature to 350 degrees F.
Place baked florets and sweet potato into a food processor and pulse to process until smooth or add to a large bowl and hand mixer or use a potato masher to smash until smooth. Add in the remaining ingredients, except eggs. Process to fully combine then taste mixture to see if it's sweet enough or needs more salt. Then add eggs and process to combine.
Spread mixture into an 8 by 8 or 2 quart baking dish. Set aside.
Add the pecan topping ingredients together in a small bowl and stir to coat fully. Sprinkle this topping over the sweet potato cauliflower. Cover with aluminum foil and bake for 20 minutes then uncover and bake for 10 more minutes until golden brown. Enjoy warm topped with melted butter if desired.
Store covered or in an airtight container in the fridge for up to 5 days. Can be frozen for up to 3 months.

6 g net carbs for 1/12 serving. This entire casserole dish has 12 servings.