Check the box on serving a traditional sweet potato casserole this Thanksgiving with the benefits of having it dairy- and refined-sugar free! You won’t even miss the marshmallow topping with this smooth and creamy, lightly sweetened purée topped with crunchy cinnamon pecans!
Preheat oven to 350 degrees.
Peel and cube sweet potatoes, boil until soft then drain.
Stir or blend sweet potatoes through cloves plus 2 tablespoons maple syrup until smooth. Spread into a 9 x 13-inch baking dish.
For the topping, mix pecans, coconut oil, 1 tablespoon maple syrup and cinnamon. Spread evenly on top of sweet potato mixture in baking dish.
Bake for 20–25 minutes until topping is lightly browned.
Anna Gardner of Monroe, a member of Union Power Cooperative.
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