A delicious and simple sweet potato casserole perfect for Thanksgiving or any meal!
Servings 8
Ingredients
Filling
4cupssweet potatocooked and mashed without the skin
½cupcoconut sugar
2eggs
¼cupbutter softened
1tspvanilla
½cupcoconut cream
Topping
½cuppecans finely chopped
¼cupcoconut sugar
1/4cupmelted butter
Instructions
Preheat oven to 350°. Use a fork to poke holes in the sweet potatoes. You many need a few medium-large sweet potatoes to make 4 cups. After putting holes in the sweet potatoes lay them on a foil lined baking sheet and bake for about an hour. Remove from oven when they are cooked all the way through.
Cream coconut sugar and butter until well combined. Beat in eggs one at a time until fully incorporated. Beat in the vanilla, cinnamon, salt, coconut cream and mashed sweet potato.
Put filling in a greased and 8x8 casserole dish. Bake 25 minutes at 350°.
While the sweet potato is in the oven mix together the topping ingredients. After 25 minutes of baking, add the topping to the casserole and bake for an additional 10 minutes or until warmed through. Enjoy!