Holiday Cooking

Hi Guys!

I wanted to share my preferred dessert that I love to make all year round.


(Studies have suggested that increasing consumption of plant foods like sweet potatoes decreases the risk of obesity, heart disease, and promotes a healthy complexion)



Sweet Potato Casserole


  • 5 large sweet potatoes
  • 1 can of coconut milk
  • 2 Tbsp. coconut oil
  • 2 Tbsp. maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • juice of half an orange


  • 2 cups chopped raw pecans
  • 1 tsp cinnamon
  • 3 Tbsp maple syrup
  • 3 tbsp melted coconut oil
Preheat oven to 350
Add sweet potato chunks to water. Boil until fork tender–about 10 minutes.
Drain potatoes, then dump them back in the large pot with all the other ingredients. Using a hand mixer, blend until potatoes reach desired consistency and flavor.
In a small bowl, combine all topping ingredients until pecans are well coated.
Dump sweet potatoes into an oven safe dish and top with pecans.
Bake in preheated oven until topping is browned–about 15 minutes.
Serve warmFullSizeRender-52 FullSizeRender-51 FullSizeRender-50 FullSizeRender-49 FullSizeRender-48 FullSizeRender-47



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