Sweet Potato Casserole

Serves: 6-8

Use Organic:

Sweet Potato Mixture:

  • 7 cups peeled and cubed sweet potatoes
  • 1 cup unsweetened almond milk
  • 2 Tablespoons Garden of Life Coconut Oil
  • 1 teaspoon sea salt
  • 1 teaspoon cinnamon

Pecan Mixture:

  • 2 cups chopped pecans
  • ½ cup maple syrup
  • 1 Tablespoon Garden of Life Coconut Oil
  • ½ teaspoon sea salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon black pepper

Directions:

  1. Boil sweet potatoes in large pot of water until tender, rinse and drain.
  2. Place sweet potatoes back into the pot (removed from stovetop) and add the next 4 ingredients, blend until smooth with an immersion blender (or blend in a food processor in batches until smooth).
  3. While the sweet potatoes are boiling, make the pecans.
  4. To make pecans, heat a large skillet on stove top to medium high, add in coconut oil, maple syrup, pecans, salt, pepper and cinnamon and stir constantly for about 5 minutes.
  5. Remove from heat and spread pecans on a parchment-lined cookie sheet to cool.
  6. Preheat oven to 350 degrees.
  7. Spread blended sweet potatoes into a baking dish, sprinkle pecans on top and bake about 40 minutes.
  8. Let stand for 15 minutes before serving.

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