Sweet Potato Casserole

Brian loves his sweet potatoes, and he definitely loved this sweet version of them.

Gluten Free, Dairy Free Sweet Potato Casserole
Ingredients
2 sweet potatoes peeled and sliced in 1/4" thin
2 tbs coconut oil
2 tbs maple syrup
Juice of 1 hand squeezed orange
1 tsp cinnamon
Topping
3/4 cup of pecans
1/4 cup brown rice flour
3 tbs coconut sugar
1 tbs coconut oil

Preheat oven to 375
Place 2 tbs coconut oil in an 8" round glass casserole dish and place in the warm oven for a minute or so to melt the oil.
Toss the sweet potato slices in the oil along with the syrup, orange juice, and cinnamon.
Bake covered for about 40 or so minutes, stirring once or twice half way through.
In food processor, mix the topping ingredients.
Remove the sweet potatoes from the oven, mash well, then cover with the topping and bake another 10-15 minutes until the topping is set and the pecans are lightly toasted.

This is a great healthy, yet still sweet and tasty version of that old marshmallow sweet potato casserole recipe. For a nut free version, try without the pecans.

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