This healthy sweet potato casserole is creamy and rich with a crisp coconut-pecan topping.
Rinse and dry 3 sweet potatoes. Poke several holes in them and bake them at 425F for 45-55 minutes or until tender.
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.
Use an electric mixer to mix the ingredients until well combined. Add the egg and mix another minute.
In a small bowl, mix the ingredients for the topping. Crumble it over the sweet potato mixture.
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.