Paleo Sweet Potato Casserole

Recipe from: http://cupcakesomg.blogspot.com/2012/07/paleo-sweet-potato-casserole-and-rest.html

Casserole Ingredients:

• 4 large sweet potatoes
• 1/2 cup canned coconut milk
• 1 TBSP coconut oil
• 1-2 TBSP maple syrup
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• juice of half an orange

Pecan Topping Ingredients:

• 3/4 cup chopped raw pecans
• 1 tsp cinnamon
• 1 TBSP maple syrup
• 1 tsp melted coconut oil

Directions:

1. Peel and dice sweet potatoes into large chunks.

2. Bring a large pot of water to a boil and preheat oven to 350 degrees.  (I recommend using something like a soup pot. Give yourself plenty of room to work with)

3. Add sweet potatoes to water & boil until fork-tender. ~10 minutes. Turn off heat.

4. Drain potatoes, then dump them back into the large pot w/ other ingredients.

5. Using a hand mixer, blend until potatoes reach desired consistency and flavor. You may want to add a little more coconut milk, spices, or syrup based on your taste.

6. In a separate bowl, combine all topping ingredients & mix until pecans are well coated.

7. Dump sweet potatoes into an oven-safe dish and top with pecans.

8. Bake for about 15 minutes, until topping is browned. Serve warm. (I baked mine for about 20 minutes.)

9. Enjoy!! Yay!!!

Sorry it's blurry, the damn casserole wouldn't sit still for the picture.

Note: The picture on the blog where I found this one showed the casserole in a round glass dish. I realized after I was halfway through my preparation that the only glass casserole dish I own is a rectangular one. This is fine, however the sheer surface area size meant I had to increase my pecan topping quite a bit. I didn't measure how much more I added, I just sort of threw in some more pecans and a dash of everything else and added it to the rest. No worries.