Sweet Potato Casserole

By elizabethkristine

A healthy, lower-cal version of a holiday classic . . . it's so good for you that you don't have to wait for a special occasion! You can definitely increase the coconut oil, honey, and maple syrup to taste, but I wanted lower sugar and calories, and we love it this way!

Ingredients

• 3 sweet potatoes (3 cups when mashed)
• 2 T. coconut oil
• 2 T. raw honey
• 1/2 t. cinnamon
• 2 t. vanilla
• 1/2 c. milk
• 2 eggs
• 2 c. roughly chopped pecans
• 1 t. pure maple syrup

Preparation

Step 1

Bake sweet potatoes at 400 degrees until soft. When cooled to warm, pull of skins and place in large bowl (or Bosch). Add coconut oil and honey and whip until mixed in. Add remaining ingredients (except pecans and maple syrup) and whip on medium speed for 2 minutes. Pour into 9x13 glass pan and bake at 350 degrees. In a small bowl, stir together pecans and maple syrup. After 15 minutes, sprinkle pecans over sweet potato mixture and bake for another 10 minutes.