A Healthier Version of Sweet Potato Casserole

Ingredients: FOR THE SWEET POTATOES: * 4 1/1 lbs Sweet Potatoes (4-5 large sweet potatoes) * 1 c Unsweetened Vanilla Almond Milk * 1 TB Vanilla Extract * 2 TB Virgin Coconut Oil (melted) * 3/4 tsp Cinnamon * 3/4 tsp Sea Salt * 1/2 tsp Freshly Grated Nutmeg * 1/4 tsp Pepper FOR THE PECAN OAT TOPPING: * 1 1/3 c Old Fashioned Rolled Oats * 1 c Roughly Chopped Pecans * 1/2 Cup Almond Meal * 1/4 tsp Cinnamon * 1/4 tsp Sea Salt * 5 TB Coconut Oil (melted) * 1 TB Pure Maple Syrup Instructions: 1. Preheat the oven to 375 degrees. 2. Lightly grease a 9x13-inch casserole dish or 3 quart dish. 3. Prick the sweet potatoes all over with a fork, then place them on a baking sheet. 4. Bake until the potatoes are fork tender (about 1 hour). 5. Remove from the oven and let sit until cool enough to handle (about 5 minutes). 6. Peel and discard the skins (they should come off easily with your fingers). 7. Break the potatoes in large chunks with a fork, then place the chunks into a bowl. 8. Pour the almond milk, and vanilla extract into the bowl with the sweet potato chunks. 9. Add the melted coconut oil, cinnamon, salt, nutmeg, and pepper. 10. Mash the potatoes together with the milk and spices (or beat gently with a mixer or your paddle attachment or run though a food mill) until fairly smooth with some texture remaining. 11. Transfer to the prepared baking dish. With the back of a rubber spatula, press and smooth into a single layer. 12. In a separate bowl, combine the topping ingredients: oats, pecans, almond meal, cinnamon, salt, coconut oil, and maple syrup until moist and evenly mixed. 13. Sprinkle over the sweet potatoes. 14. Bake until the topping is toasted and fragrant and casserole is warmed through, (about 20 minutes). 15. Serve warm and enjoy!