Ingredients

The following ingredients have 8 Servings
  • 4 sweet potatoes, peeled and cut into 1 inch cubes
  • 1/2 teaspoon salt
  • enough water to cover sweet potatoes
  • Mashed Sweet Potatoes (above)
  • 1/4 cup milk
  • 2 Tablespoons honey
  • 2 Tablespoons blackstrap molasses
  • 2 teaspoons melted light butter
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • non-stick cooking spray
  • Nut Topping:
  • 3/4 cup chopped pecans
  • 1/3 cup brown rice flour
  • 2 Tablespoons coconut sugar
  • 2 teaspoons melted light butter

Instruction

  • Preheat oven to 350 degrees.
  • To make the mashed sweet potatoes
  • In a medium-sized pot, over medium/high heat, add the cubed sweet potatoes.
  • Add the kosher salt and water to cover the sweet potatoes.
  • Bring the pot to a boil, reduce heat to medium and let simmer for about 15-20 minutes.
  • Sweet potatoes should be fork tender.
  • Drain sweet potatoes well.
  • Mash the sweet potatoes with a potato masher until well blended.
  • To Prepare the Sweet Potato Filling:
  • In a large bowl, combine well the mashed sweet potatoes, milk, agave, blackstrap molasses, and melted butter, egg, and pure vanilla extract.
  • Spray a 3-quart casserole dish with non-stick cooking spray.
  • Pour the sweet potato filling into the casserole dish. Set aside
  • To make the nut topping:
  • In a small bowl, combine the chopped pecans, brown rice flour, coconut sugar, and melted butter.
  • Sprinkle the nut topping on top of the sweet potato casserole.
  • Bake for about 25-30 minutes.