Sweet Potato Casserole



For the crust topping:

1/4 cup raw pecans
5-10 no sugar added toffee candies
1 tbsp coconut palm sugar
extra pecans for garnish

For the casserole filling:

5 large sweet potatoes
1 cup gluten free corn flakes
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 teaspoon ginger
3 tbsp coconut palm sugar
1/2 cup raw agave nectar
1 large egg
1/3 cup pecan butter
sea salt to taste
spray coconut oil

1. poke holes in your sweet potatoes and bake on 400 F for about 30-45 minutes or microwave each for about 6-7 minutes — leave the oven running at 350 F
2. put all crust topping ingredients in the food processor and pulse, set aside when crumbly
3. once they are soft, slice a hole down the middle and let then cool
4. scrape the inside of each potato into a bowl to mash
5. using a potato manager, break down the potato lightly
6. insert the mash and dry ingredients into your food processor
7. leave your processor on and, while it’s running, add your agave slowly for the casserole filling to come together
8. add your egg along with some sea salt and pecan butter, raw pecans ground to a butter with no added ingredients, and continue to pulse
9. once it is smooth, line a large casserole dish with spray coconut oil
10. smooth out the filling to have a flat top
11. generously spread your crust topping over your casserole filling and add any additional pecan garnish at this time
12. bake for 30-45 minutes and serve!



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