Sweet Potato Casserole

This is a recipe from JJ Smith’s Facebook page, and I had to copy it down somewhere! Here it is. This looks perfect for the season. Mouth is watering…

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Sweet Potato Casserole
Makes 12 servings

INGREDIENTS:
4 large sweet potatoes
1/2 cup canned coconut milk
1 Tbsp. coconut oil
1-2 Tbsp. maple syrup
1 tsp cinnamon
1/2 tsp nutmeg
juice of half an orange

Pecan topping:
3/4 cup chopped raw pecans
1 tsp cinnamon
1 Tbsp maple syrup
1 tsp melted coconut oil

DIRECTIONS:
1. Bring a large pot of water to a boil and preheat oven to 350 degrees F. While water comes to a boil, peel and dice sweet potatoes into large chunks.
2. Add sweet potato chunks to water. Boil until fork tender–about 10 minutes.
3. Drain potatoes, then dump them back in the large pot with all the other ingredients. Using a hand mixer, blend until potatoes reach desired consistency and flavor. (You may like to add a little more coconut milk, spices, or syrup based on your taste.)
4. In a small bowl, combine all topping ingredients until pecans are well coated.
5. Dump sweet potatoes into an oven safe dish and top with pecans.
6. Bake in preheated oven until topping is browned–about 15 minutes. Serve warm.

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