Sweet Potato Casserole

Ingredients
-
2 lbs sweet potatoes
-
3 Tbsp of coconut oil, melted
-
1 cup unsweetened applesauce
-
2 tsp ground cinnamon
-
1 tsp sea salt or to taste
-
pinch of ground nutmeg
-
1 cup chopped pecans
-
salt & cinnamon/sugar for topping (optional)
Yield
10 servings
Total Time
10 mins. prep
2 hours and 30 mins. cooking
2 hours and 40 mins. total
Directions
-
Preheat oven to 450 degrees.
-
Wrap sweet potatoes in aluminum foil and bake in preheated oven until soft (about 1-1.5 hours)
-
Remove from oven, cut in half and let cool.
-
Remove skins and set sweet potatoes aside.
-
Reduce oven to 375 degrees.
-
Add applesauce and sweet potatoes to your blender and blend until smooth.
-
Add melted coconut oil, cinnamon, salt and nutmeg and blend until combined. Transfer to a 9” baking dish.
-
Sprinkle the top with pecans and optional topping.
-
Bake at 375 degrees for 25-30 minutes or until potatoes begin to slightly bubble and topping is lightly browned.
-
Let it cool for 10 minutes before serving.
​
This is a great recipe to make prior to having guests come over for a dinner party. To make ahead of time, simply follow steps 1-7, cover and refrigerate. When you are ready to serve, add the pecans and continue with steps 9-10. Enjoy!
​
Excluding the marshmallows from this classic holiday dish cuts out the majority of sugar. You will get plenty of flavor from the cinnamon, nutmeg and toasted pecans.