Sweet Potato Tuna Casserole

 The other day I was making Tuna Noodle Casserole for my brother and I wanted to attempt a Paleo version, so the outcome was this delicious Sweet Potato Tuna Casserole!  It does use canned tuna so it may not be the “healthiest” for you, but you can substitute chicken or use fresh tuna if you would like! 
 
Sweet Potato Tuna Casserole
Serves 2-4
 
Ingredients: coconut milk, coconut flour or almond flour, butter, coconut oil, rosemary, lemon juice, chicken broth, tuna {canned or fresh}, lemon juice, sweet potato, salt, and pepper.
 
First melt in a pan on medium:
• 1 1/2 Tbsp butter or coconut oil {or a mixture of both}
 
Add and whisk together to prevent clumping:
• 2/3 cup coconut milk
• 1-2 Tbsp coconut or almond flour {start with 1 and add more if it does not thicken}
 
Keep whisking together and bring to a boil.  Then bring down to a simmer.
 
Add and whisk/mix together:
• 2-3 Tbsp lemon juice
• 1 Tbsp rosemary
• 1 1/2 Tbsp chicken broth
 
Then add:
• 1 can tuna {or 1/2 cup of another protein}
• salt and pepper to taste
 
Once everything is mixed together and seasoned to your liking
 
Grate:
• 1 small sweet potato {approx. 1 1/2-2 cups after grated}
 
Combine the sauce and the sweet potato together.  If dry add more coconut milk or chicken broth. 
Also if you eat cheese, then Parmesan cheese would be a great addition to this dish.
 
Place in a small baking dish or I used two small baking dishes.  Cover dish with either aluminum foil or a lid. Place in the oven at 375 degrees.  Bake until sweet potato is cooked, this takes approx. 45-50 minutes.  Then take off the lid or foil and broil for 5-10 minutes to make the top golden brown.
 
Then take out of the oven, let cool for a few minutes, and enjoy! Next time I make this I want to try adding some vegetables or serving it over some sauteed or steamed vegetables.
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