Name: Vanilla-Scented Sweet Potato Casserole with Toasted Hazelnut Streusel Topping {Paleo}
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 1 (1½-quart) casserole dish, about 6 to 8 servings
Ingredients: 2½ lbs (1.1 kg) sweet potatoes (or yams); 2 tablespoons melted coconut oil, plus more to grease the dish (or clarified butter); 2 tablespoons plain, unsweetened almond “milk” (or your milk of choice); 2 tablespoons coconut sugar (see Note); 1 teaspoon vanilla extract; ¼ teaspoon vanilla bean paste; ¾ teaspoon coarse kosher salt; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ⅛ teaspoon ground black pepper; ⅛ teaspoon ground cloves; ½ cup (56 g) hazelnut meal; 2 tablespoons coconut sugar (see Note); ¼ teaspoon ground cinnamon; ¼ teaspoon coarse kosher salt; 1 tablespoon melted coconut oil; ⅓ cup (50 g) toasted whole hazelnuts