Pecan Topped, Slightly-Sweet Sweet Potato Casserole

• Vegan
• Gluten free

• Produce

  • 1/8 tsp Ginger, ground
  • 1 tsp Orange, zest
  • 3 lbs Sweet potatoes

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1/2 tsp Cinnamon, ground
  • 1/4 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Coconut oil, virgin

• Nuts & Seeds

  • 1/2 cup Pecans

• Drinks

  • 3 tbsp Orange juice

Found on mealmakeovermoms.com

Description

Ingredients

• 3 pounds sweet potatoes
• 2 tablespoons melted virgin coconut oil, divided
• 3 tablespoons orange juice
• 2 tablespoons brown sugar, divided
• 1 teaspoon orange zest
• ½ teaspoon ground cinnamon, divided
• ¼ teaspoon kosher salt
• ⅛ teaspoon ground ginger
• ½ cup roughly chopped pecans

Directions

• Preheat the oven to 400°F. Place the sweet potatoes on a foil-lined baking sheet. Pierce each potato several times with the tip of a sharp knife. Brush the potatoes with 1 tablespoon of the coconut oil and sprinkle with a pinch of kosher salt.
• Bake until very tender, 45 minutes to an hour. Remove from the oven and reduce the heat to 350°F.
• When the potatoes are cool enough to handle, cut them in half, scoop the flesh into a bowl, and mash until smooth. (You will have about 4 cups.) Stir in the orange juice, 1 tablespoon of the brown sugar, orange zest, ¼ teaspoon of the cinnamon, salt, and ginger. Place in an 8 x 8-inch baking dish and smooth the top with a rubber spatula.
• To make the topping, place the remaining brown sugar, coconut oil, cinnamon, and the pecans in a bowl and stir to combine. Sprinkle the mixture over the sweet potatoes. Bake until the nuts are toasted and the casserole is heated through, about 30 minutes.

Nutrition