Sweet Potato Casserole with Candied Nut Crunch

A much lower sugar version than the original but still full of flavor!

2 large sweet potatoes
1/2 medium butternut squash (about 2 cups cooked)
1 large apple (I used a braeburn but any will do)
2 tablespoons coconut oil or grass fed butter
1 teaspoon ground cinnamon
1/2 inch fresh ginger, grated

Topping:
1/4 cup raw hazelnuts, chopped
1/2 cup raw pecans, chopped
1/4 cup pumpkin seeds
1 tablespoon unsulfured molasses
pinch sea salt

View the full recipe at The Organic Dietitian →