Fall

Sweet Potato Casserole with Pecan Topping

Name: Sweet Potato Casserole with Pecan Topping
Yield: Serves 4
Ingredients: 4-5 Large Sweet Potatoes; 1/2 cup Coconut Milk, full fat, and can; 1 tablespoon coconut oil or unsalted butter; 2 tablespoons pure maple syrup; 1 teaspoon cinnamon; 1/4 teaspoon freshly grated nutmeg; 1 teaspoon sea salt; 3/4 teaspoon freshly ground black pepper; 3/4 cup chopped raw pecans; 1 teaspoon cinnamon; 1 teaspoon vanilla; 1 teaspoon pure maple syrup; 1 teaspoon coconut oil, melted

by: Cindy Anschutz

November 18, 2014

4.4

5 Ratings

Serves 4

Ingredients

4-5 Large Sweet Potatoes
¹/₂ cup Coconut Milk, full fat, and can
1 tablespoon coconut oil or unsalted butter
2 tablespoons pure maple syrup
1 teaspoon cinnamon
¹/₄ teaspoon freshly grated nutmeg
1 teaspoon sea salt
³/₄ teaspoon freshly ground black pepper
³/₄ cup chopped raw pecans
1 teaspoon cinnamon
1 teaspoon vanilla
1 teaspoon pure maple syrup
1 teaspoon coconut oil, melted

Directions

Preheat oven to 350 degrees F. Peel and chop potato into chunks (keep all the same size.
Take a stock pot and fill 1/4 of water. Add sweet potatoes into the water and boil until fork tender. This will take about 13-15 minutes.
Drain potatoes by pouring into a colander, then put back in the pot. Add in coconut milk, coconut oil/butter, maple syrup, cinnamon, nutmeg, salt and pepper. Blend by either using your hand mixer, blender or food processor and blend until potatoes are smooth. Taste for any additional seasonings.
In a small bowl, combine all topping ingredients until pecans are well coated.
Add sweet potatoes into an oven safe dish and top with pecans.
Bake in preheated oven until topping is browned; about 15 minutes. Serve warm.

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