Sweet Potato Casserole with Pecan and Coconut Topping - Recipe

If you haven’t tried this great combination of sweet potato and pecans then here is a recipe for you. Let me tell you, it’s tasty, creamy and delicious! You can prepare this yummy dish for your family dinner on New Year’s Day. Once your family try it, I am sure it will become your new cooking tradition.

Ingredients:
Casserole

·         3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks

·         1/4 cup honey (I like raw honey)

·         1 large egg 

·         1 Tbsp. butter (best grass fed)

·         1 tsp. ground cinnamon

·         1/4 tsp. ground nutmeg

·         1/8 tsp. ground ginger

·         ½ tsp vanilla extract

·         1/4 cup coconut milk, low fat

·         ¼ tsp baking soda

·         Sea salt

Topping

·         2 Tbsp. melted butter

·         ¼ cup of pure Canadian maple syrup

·         2 tbsp gluten free flour of choice (e.g. quinoa, rice)

·         ½ cup of unsweetened grated coconut

·         ½ cup pecans

Instructions:

1.      Preheat the oven to 350^oF.  Grease a 1 ½ quart baking dish

2.      In a large bowl, mix together already-mashed sweet potatoes, butter, egg, vanilla, honey, spices and coconut milk.  Use a masher or egg beater to blend.  Add baking soda and salt while continuing to mix.

3.      Spread mixture into greased baking dish. Bake uncovered in preheated oven for about 35 to 45 minutes.

4.      Prepare toppings by combining melted butter, maple syrup, flour, coconut and pecans.  Recommended to use a food processor to lightly mix and chop ingredients.

5.      Remove casserole from the oven and sprinkle topping over sweet potatoes.  Return the casserole to the oven and bake for another 10-15 min, or until lightly browned. Remove and serve.

Happy New Year!

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