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Preheat the oven to 375F
Peel and chop about 3 large sweet potatoes (8 cups chopped)
Add the chopped sweet potatoes to a large pot and cover the potatoes with water.
Cover the pot and cook over medium-high heat for 15 minutes.
While the sweet potatoes are boiling, make the topping by combining the sunflower seeds, coconut sugar, coconut flour, coconut oil and ground cinnamon. Stir well.
After the potatoes boil for 15 minutes, they should be fork tender. You can drain the potatoes in a colander.
Add the potatoes back to the pot and mash with a potato masher.
Add the egg whites, ground cinnamon, maple syrup, salt and vanilla extract. Stir well
Spray a casserole dish with non-stick and add the sweet potato mixture. Top with the topping and bake in the oven at 375F for 13-15 minutes
Amount Per Serving. See serving size in recipe.
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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