Healthy Sweet Potato Casserole

A creamy, fluffy, non-dairy version of the traditional sweet potato casserole with a crunchy pecan topping and sweetened with maple syrup.

4 medium sweet potatoes (about 4 cups cubed)
¼ cup maple syrup
2 eggs, beaten
½ teaspoon sea salt
2 tablespoons coconut butter
½ cup canned full fat coconut milk
½ teaspoon vanilla extract

For the topping:
1 cup chopped pecans
½ cup maple syrup
½ teaspoon sea salt
½ teaspoon ground cinnamon

View the full recipe at Nutrition Stripped →