Maple Nut-Topped Sweet Potato Casserole
Maple Nut-Topped Sweet Potato Casserole
Ingredients
- 4 large sweet potatoes, cubed
- 3 T maple syrup, or more to taste, divided
- 2 T coconut oil
- 1 T cinnamon, divided
- ¼ cup pecans, chopped
- ¼ cup hazelnuts, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 350ºF and bring a large pot of water to boil. Wash and peel sweet potatoes. Cube them.
- Carefully add cubed sweet potatoes to boiling water. Boil 15-20 minutes until fork tender.
- While sweet potatoes boil, mix chopped nuts with 1 ½ T maple syrup and 1 t cinnamon. Set aside.
- Drain sweet potatoes. In a food processor or large blender, add sweet potatoes, coconut oil, salt and pepper, and remaining maple syrup and cinnamon. Purée to desired texture - I opted for smooth, some may prefer to preserve more chunk.
- Distribute sweet potatoes evenly into a casserole dish (mine was 7×10) and spread maple nut topping over it. Bake for 20 minutes, until maple nut topping is roasted and glistening.
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