Nitrate & Nitrite Free Sweet Potato Casserole with Pecan Crumble

Total time1 hr 20 min

Prep time20 min

Cook time1 hr

Nitrate & Nitrite Free Sweet Potato Casserole with Pecan Crumble

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Ingredients

8 servings

For the sweet potato base

3 lb sweet potatoes (about 4 medium), peeled and cut into 1-inch chunks
2 tbsp coconut oil, melted
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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½ cup full-fat coconut milk
3 tbsp pure maple syrup
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground turmeric
½ tsp fine sea salt

For the pecan crumble

1 cup raw pecan halves, roughly chopped
½ cup gluten free rolled oats
2 tbsp pure maple syrup
2 tbsp coconut oil, melted
¼ tsp ground cinnamon
¼ tsp fine sea salt

Instructions

1
Preheat the oven to 400°F (205°C). Spread the sweet potato chunks in a single layer on a rimmed baking sheet, drizzle with 2 tbsp melted coconut oil, and toss to coat. Roast for 30–35 minutes, turning once halfway through, until completely tender when pierced with a fork and the edges are beginning to caramelize.
2
Transfer the roasted sweet potatoes to a large mixing bowl. Add the coconut milk, 3 tbsp maple syrup, cinnamon, ginger, turmeric, and salt. Mash with a potato masher or fork until smooth and well combined, with no large lumps remaining. Taste and adjust salt if needed.

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