4 large sweet potatoes, peeled and chopped
2 Tablespoons extra-virgin coconut oil
1 teaspoon vanilla extract
2 Tablespoons pure maple syrup
1/2 teaspoon fine grain sea salt
3/4 teaspoon freshly grated nutmeg
3/4 teaspoon cinnamon
1/4 cup extra-virgin coconut oil
1/2 cup Sucanat (or brown sugar)
1/3 cup flour (I used gluten-free buckwheat)
3/4 cups chopped pecans
Preheat the oven to 350 degrees and lightly grease a 2 quart casserole dish with coconut oil.
Peel, chop and boil sweet potatoes until tender. Mash the sweet potatoes with the coconut oil until smooth.
Add the vanilla, maple syrup, sea salt, nutmeg and cinnamon, and mix well. Pour into casserole dish.
Mix the topping ingredients together until well-combined. Sprinkle topping mixture over the casserole and bake for approx. 50 minutes, checking it every so often.