Make this casserole one of your weekly go-to side dishes. Creamy sweet potatoes are mashed with coconut milk and rich spices, then baked with a crunchy pecan topping for a side dish that is sure to please everyone at the table. —Ultimate Paleo Guide
Put the potatoes in a saucepan and over with cold water. Bring to boil, reduce to a simmer, and cook for 10-12 minutes, until tender. Drain.
Transfer potatoes to a large bowl and mash well with a potato masher. Add the coconut milk, coconut oil, orange juice, ginger, cinnamon, and salt. Mix well, and spread into a casserole dish. Combine the ingredients for the topping in a bowl until pecans are well coated. Spread them over the potatoes and bake for 15 minutes.