Healthy Sweet Potato Casserole

• Vegan
• Gluten free

• Produce

  • 2 lb Sweet potatoes

• Canned Goods

  • 1 cup Apple sauce, unsweetened

• Baking & Spices

  • 2 tsp Cinnamon, ground
  • 1 pinch Nutmeg, ground
  • 1 Salt & cinnamon/sugar
  • 1 tsp Sea salt

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Pecans

Found on joyfoodsunshine.com

Ingredients

• 2 lbs. sweet potatoes
• 3 TBS coconut oil (or butter, Earth Balance, or ghee), melted
• 1 cup unsweetened apple sauce
• 2 tsp ground cinnamon
• 1 tsp sea salt (or to taste)
• pinch of ground nutmeg
• 1 cup chopped pecans
• Extra salt & cinnamon/sugar for topping (optional)

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 F.
• Add apple sauce and sweet potatoes to your blender (Vitamix) and blend until smooth
• Add melted coconut oil (butter/earth balance/ghee), cinnamon, salt and nutmeg and blend until combined.
• Transfer to a 9” baking dish and sprinkle the top with pecans and optional topping
• Bake at 375 for 25-30 minutes until potatoes begin to slightly bubble and toping is lightly browned.
• Let cool for 10 minutes before serving.