As their name suggests, these root vegetables have a natural sweetness to them, which is enhanced when they’re cooked and blended with coconut milk and maple syrup then topped with a cinnamon pecan crunch. Creamy and comforting, this sweet casserole will make you forget the sugar-laden side dish of the past.

This recipe yields 6 servings

INGREDIENTS

For Sweet Potato Base:
3-4 sweet potatoes
½ cup coconut milk
¾ cup maple syrup
3 tablespoons coconut oil
¼ teaspoon salt
½ teaspoon vanilla
2 teaspoon cinnamon
1 teaspoon nutmeg
2 eggs

For Pecan Topping:
2 cups pecans
¼ cup maple flakes
2 tablespoons coconut oil
¼ cup maple syrup
2 teaspoons cinnamon
¼ teaspoon sea salt

For Sweet Potato Base:
3-4 sweet potatoes
120 ml coconut milk
180 ml maple syrup
3 tablespoons coconut oil
¼ teaspoon salt
½ teaspoon vanilla
2 teaspoon cinnamon
1 teaspoon nutmeg
2 eggs

For Pecan Topping:
2 cups pecans
32 g maple flakes
2 tablespoons coconut oil
60 ml maple syrup
2 teaspoons cinnamon
¼ teaspoon sea salt

DIRECTIONS

Remove the skins of the sweet potatoes and roughly chop. Add a small amount of water to the bottom of a pot and bring to a boil. Add the sweet potatoes to a steamer basket above the boiling water and allow them to soften until they can be easily pierced with a fork.
Pour soft sweet potatoes into a Vitamix or other high-powered food processor.
Add the rest of the ingredients for the base and pulse until fully combined, about 30 seconds.
Smooth into a glass baking dish and set aside.
Mix all the pecan topping ingredients into a bowl until well incorporated.
Layer pecan topping mixture over top of the sweet potatoes.
Cover with foil and bake at 375 degrees Fahrenheit / 190 degrees Celsius for 20 minutes.
Serve while hot.

TIPS

**If you do not have a high-powered blender or a food processor, a hand mixer works just as well to mix the sweet potato mixture.

**I prefer the pecans to stay whole, but you can rough chop if desired.