Fried Maple Brussels Sprout Crusted Sweet Potato Casserole with Roasted Macadamia Nuts

I'm so sorry for not posting something new since October! I'm hoping this ridiculous creation makes up for it: sweet potato casserole topped with fried maple brussels sprouts and macadamia nuts. Recipe below.....

Ingredients:

Serves 8-10

• 4 large yams or sweet potatoes
• 4 tablespoons extra virgin olive oil
• 1.5 cups almond meal flour
• 10-15 large brussels sprouts 
• 1 cup maple syrup
• 1 cup macadamia nuts
• sea salt and fresh ground black pepper

Directions:

1. Bake sweet potatoes in oven for 45 minutes at 450 degrees until very soft throughout.
2. Once cooked, remove sweet potato skins, which should peel off easily. NOTE: we decided to keep the skins on because we like skin. So that's another option for you.
3. Reduce oven heat to 250 degrees.
4. Using a masher, mash the potatoes until smooth consistency. They should look like mashed sweet potatoes. 
5. To the mash, add in 2 tablespoons of olive oil, almond meal, 1/4 cup syrup, and a few sprinkles of sea salt. Combine/knead until mixed thoroughly and flatten mixture into a 9"x13" baking dish. Place in oven with a timer set for 25 minutes.
6. While the mash is baking, slice brussels sprouts thinly, and combine with remaining olive oil, syrup, and nuts. In a large sauce pan, pan-fry over high heat on the stove, tossing frequently to prevent over-burning. 
7. Place fried brussels sprout mixture on top of the baked potato dish, gently flatten/press down with a spoon and bake together in 250 degree oven for additional 15 minutes. 
8. Once done, top with sea salt and fresh ground black pepper.
9. Slice and serve hot. Leftovers are very yummy cold the next day, especially because the sweet potato can be sliced and stay together easier. I kinda love (and even prefer) cold leftovers ;)

These maple pan-fried brussels sprouts with macadamia nuts can be served alone as well!