Sweet Potato Casserole

This recipe was originally created by my husband, Kyle, when he decided to take on the paleo diet. When I grabbed a hold of it I changed a few things and added a few ingredients.  Now it has become a weekly staple in our household.  This dish is great as a breakfast side dish, a snack, a side for dinner, or great as a dessert all by itself or with a yummy scoop of vanilla ice cream! :)  Kids love this dish!!!


Ingredients:
2-3 Tbsp. grassfed butter (Kerrigold), salted
2 medium sweet potatoes, peeled and diced into 1 1/2" pieces
2 granny smith apples, peeled and diced into 1" pieces
2 D'Anjou or Bartlett pears, peeled and either diced or sliced into moon slivers
1/3 cup raisins
1/3 cup dried cranberries
1/3 cup of chopped pecans
sprinkle of Penzeys Cinnamon

Directions:

Grease the casserole dish with the butter, it will not take the entire 2-3 Tbsp. to grease, Leave the remaining butter in the bottom of the casserole dish. Personally I like to chop up the butter into smaller pieces around the dish. Then layer the ingredients starting with the sweet potatoes, all the way through to the sprinkling of Penzeys Cinnamon. Then cover with aluminum foil and bake in the oven @ 350 for about 1 hour and 15 mins.