Ingredients
Mock Sweet Potato:
- 1 1/4 Cup canned pumpkin unsweetened
- 1 head cauliflower should yield 3 cups
- 2 Eggs
- 1 Egg yolk
- 1/2 Cup heavy cream
- 5 Tbs butter Melted
- 1/4 Cup Swerve
- 2 Tsp Lakanto Syrup
- 1 Tsp Vanilla
- 1/2 Tsp cinnamon
- 1/2 Tsp Pink Himalayan Salt
Crumble Topping:
- 1/2 Tsp cinnamon
- 4-5 Tbs butter melted
- 1/2 Cup Swerve
- 1/2 Cup almond flour add extra tbs. reccommended
- 1 Cup toasted pecans
- 1 Tsp Lakanto Syrup
Instructions
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Preheat oven to 350
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Lightly butter a 13 x 9 casserole
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Toast pecans at 350 on a baking sheet covered with parchment paper and roast 7-10 minutes
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Set aside pecans to cool then chop
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Cut cauliflower into florets and steam until soft
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Drain cauliflower then, remove all excess moisture by squeezing in cheesecloth
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Put the cauliflower in a food processor and blend until creamy
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Then, set aside
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In a large bowl beat eggs and yolk with butter, Swerve and Lakanto Syrup
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Add pumpkin, heavy cream, vanilla, cinnamon, and salt to the egg mixture
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Now add your creamy cauliflower and mix all together and pour your mixture into the greased casserole
Crumble Topping:
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Add Swerve and Lakanto Syrup to melted butter and mix
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Mix Almond flour, cinnamon and toasted, chopped pecans together
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Then add to butter mixture
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Combine all the ingredients together with a fork to create a crumble
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Disperse the Crumble Topping over the Mock Sweet Potato
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Bake at 350 degrees for 35-45 minutes
