2.5 pounds sweet potatoes, cleaned and cubed
¼ c. maple syrup
¼ c. unsweetened almond milk or coconut milk
2 tsp. vanilla extract
½ tsp. ground cinnamon
¼ tsp. ground ginger + nutmeg
1/8 tsp. sea salt
2 T. coconut oil or ghee (clarified butter), melted
½ c. pecans
¼ c. rolled oats (Gluten free if possible)
¼ c. unsweetened coconut flakes
¾ teaspoon cinnamon
¼ teaspoon nutmeg + ground ginger
pinch of sea salt
2 T. coconut oil, melted
1. Preheat oven to 350 degrees F.
2. In a large saucepan cook sweet potatoes in water over medium-high heat for about 20 minutes, or until you can easily pierce them with a fork. Drain, place in bowl and add remaining filling ingredients. Whip (by hand or with mixer) until smooth. Spread into a medium size casserole dish.
3. Mix together all topping ingredients in a small bowl. Spread evenly on top of filling.
4. Bake in preheated oven for about 10 minutes, or until golden brown. Serve immediately or keep warm with foil topping.
NOTE: Dish can be made a head of time (through step 3) and popped in the oven and cooked for 15 minutes just before serving.