Just in time to have missed the holidays, here’s a holiday recipe! Maybe you’re late to celebrate something or other and this still applies. Or, maybe you hate black eyed peas and would rather bust a munch on this delish casserole on New Year’s Day, instead.
~2 lb. sweet potatoes (~4 medium or, in my case, two XXL), peeled and chopped into large chunks
1 c pecans
1/2 c gluten-free rolled oats
3/4 c full fat coconut milk from can
3 T coconut sugar
1 t + 2 1/4 t cinnamon
pinch + 3/4 t sea salt
1/2 t nutmeg
1 T ground flaxseed
1 T coconut oil, melted
1 T maple syrup
1/2 t vanilla extract
- Place chopped sweet potatoes in large stock pot, cover with water, and bring to a boil. Boil about 20 minutes until easily pierced with fork.
- Meanwhile, put oats and pecans in a food processor and pulse a couple of times. You want to break them up a bit, not be a meal.
- In a medium bowl, stir together pecan/oat mixture, ground flaxseed, coconut oil, maple syrup, 1 t cinnamon, vanilla, and pinch of sea salt. Set aside.
- Preheat oven to 400°F.
- Once sweet potatoes finish boiling, strain through a colander and return them to pot. Top with coconut milk, coconut sugar, 2 1/4 t cinnamon, 3/4 t sea salt and nutmeg. Then, mash mixture with a potato masher.
- Transfer potatoes to an 8×8″ baking dish and top with maple pecan topping. Bake for 15-17 minutes, keeping an eye to ensure topping doesn’t burn.
Serves 8-10 as side dish.
Bummed Out Bailey Rating: 6/10
Rick-the-Meat-Eater Rating: 5/10
Tastes like a sweet potato.Rick, a meat-eating husband
Adapted from Maple Pecan Sweet Potato Casserole.
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