Paleo sweet potatoe casserole that is a Easter Favorite!

So I am going to share one of my recipes that I use frequently for the holidays that is quick and easy and tastes great!

INGREDIENTS

2 LBS sweet potatoes peeled and diced

1/3 C almond or coconut milk

3 TBS coconut oil (melted)

1/4 C pure maple syrup

1 TSP salt

1 TSP vanilla and cinnamon

2 eggs ( I use duck eggs) can use a egg substitute such as Energy -G replacer

TOPPING

1 1/2 C chopped pecans

2 TBS coconut oil

3 TBS pure maple syrup

1/2 TSP cinnamon and pinch of salt

INSTRUCTIONS

1-place sweet potatoes in large pot, bring to boil and boil until tender. Drain.

2- transfer potatoes to a large mixing bowl, add almond milk, oil, syrup, salt, vanilla, egg. Mash until no lumps remain.

3- pour mash into a 8x8 baking dish and smooth the surface. (you can make this ahead of time the day before your meal and cover and refrigerate.

4-TOPPING- When ready to bake dish, preheat oven to 375 and make the topping. In a medium bowl, combine pecans, oil, syrup,cinnamon and salt. stir to coat and sprinkle over top of mash.

5- cover with foil and bake for 20 mins at 375.

6- remove foil and bake another 20-25 mins.