Low Glycemic Sweet Potato Casserole

What you need

• 3.5 lbs sweet potatoes (about 10 cups or 4 large sweet potatoes)
• 2 tbsp butter (or vegan butter)
• ¼ cup Copra coconut nectar
• ¼ cup Copra coconut milk, defrosted
• ½ tsp vanilla
• Pinch of sea salt & cinnamon (optional)
• 1 cup pecans
• 1 cup flour
• 4.5 tbsp melted coconut oil
• Pinch of sea salt
• Plenty of cinnamon

step by step

1. Peel and chop your sweet potatoes into medium size chunks.
2. Place in a large pot with water and a healthy pinch of sea salt.
3. Bring pot to a boil then lower to medium/high and boil until sweet potatoes are fork tender.
4. In the meantime prepare your crumble. Add all crumble ingredients to a food processor and pulse until combined (or you can do by hand) You still want chunks! Set aside.
5. Preheat oven to 375 degrees.
6. Once potatoes are done, drain and place in your mixing bowl along with 2 TBS butter. Using your paddle attachment, mix until smooth. Next add in the coconut milk, coconut nectar, vanilla, sea salt & cinnamon. Mix until smooth & creamy.
7. Place your sweet potato mixture into a casserole dish and smooth out. Add your crumble topping so it's evenly distributed.
8. Place in the oven and bake for 30-35 minutes or until top is golden brown. Let cool and serve.

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