butterscotch purple sweet potato casserole with spiced sprouted granola topping

a traditional favorite of mine jazzed up just a bit!

for the base:
3 c cooked purple sweet potato
5 whole soft dates or 5 drops of liquid organic butterscotch stevia (omica brand)
2 T grass fed vanilla bean ghee
2 T raw organic coconut butter
pinch of sea salt & vanilla bean powder
water as needed to blend
i also threw in some herb bomb (check favs highlight) cause i’m extra

-add all ingredients to a blender and blend until extra smooth and creamy. smooth into
the bottom of a serving dish.

topping:
1/2 c sprouted raw organic pecans
1/2 c sprouted brazil nuts
1/2 c organic unsweetened dried coconut
2 T grass fed vanilla bean ghee
2 T poppy seeds or chia seeds
1 t ceylon cinnamon
1 T whole fennel seed
1/2 t cardamom
1/2 t coriander
1/4 t nutmeg
1/4 t cloves
1 t turmeric
1/2 t ginger
1/4 t sea salt
pinch of black pepper
2 T pure organic maple syrup (optional)
organic coconut sugar or stevia to taste

-preheat oven to 350°F & line a baking dish with parchment.
-add all ingredients to a food processor and pulse until combined well and starts to stick together *slightly*. spread evenly on baking dish and bake for 15-20 minutes, stirring once or twice until golden to your liking.
-sprinkle granola evenly over sweet potato and serve warm with a dollop of coconut yogurt or whip, cacao nibs, and a drizzle of extra creamy organic raw tahini.