This healthy sweet potato casserole is creamy and rich with a crisp coconut-pecan topping.
1
Rinse and dry 3 sweet potatoes. Poke several holes in them and bake them at 425F for 45-55 minutes or until tender.
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2
Scoop the baked sweet potato flesh into a mixing bowl (or bowl of a standup mixer). Add the butter, coconut milk, sweetener, spices, salt and vanilla.
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3
Use an electric mixer to mix the ingredients until well combined. Add the egg and mix another minute.
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5
In a small bowl, mix the ingredients for the topping. Crumble it over the sweet potato mixture.
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6
Bake at 350°F for 25-30 minutes or until the top is toasted and golden. Remove from the oven and let it cool 5 minutes before serving.
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