Healthy Sweet Potato Casserole (not my nona's)
Prep Notes
Roast Sweet potato in 400' degree oven for 30 minutes or until tender.
Cool peel off skin ready to use!
*Thanksgiving*
Casserole can be made day before with out topping. On Thanksgiving add topping sprinkle coconut sugar and bake!
Cooking Time
1 hour
Yields
8-10
Ingredients
3 medium garnet sweet potatoes (about 4 cups cubed)
¼ cup maple syrup
½ teaspoon sea salt
2 tablespoons coconut butter
½ -1cup canned full fat coconut milk
For the topping:
1 cup chopped pecans
1/2 cup chopped hazelnuts
½ cup maple syrup
3 tablespoons coconut sugar adds a little crispness
½ teaspoon sea salt
½ teaspoon ground cinnamon
1/2 cup toasted unsweetened coconut flakes
Directions
Transfer to a high-speed blender and coconut butter, coconut milk, and maple syrup. Blend until smooth.Transfer to a 9x13 inch baking dish well greased with coconut oil.
In a small mixing bowl, combine pecans,hazelnuts, maple syrup, cinnamon, and sea salt until evenly coated. Pour mixture on top of sweet potato mixture, sprinkle coconut sugar and bake in the preheated oven 30 minutes, or until the topping is lightly brown.
Remove from oven and sprinkle coconut flakes.
Store leftovers in an airtight glass container for 1 week, reheat on the stove or in the oven