Mom’s Rad Sweet Potato Casserole
I'm thankful my mom got rid of the marshmallow-topped sweet potato recipe and created a healthier Thanksgiving family favorite!
Servings: 4 people
Ingredients
- 6 large sweet potatoes or yams
- 2 tsp ground cinnamon
- ¼ tsp ground cloves
- 2 tbsp maple syrup
- 1 tangerine divided into segments
- ½ cup coconut milk
Topping:
- 1 cup dried shredded coconut
- 2 tbsp grass-fed butter or coconut oil
- 3 tbsp maple syrup
Instructions
- Boil sweet potatoes in a large pot of water. Drain and slide skins off of potatoes. Mash in a large bowl, add the rest of the ingredients and mix well. Place in coconut oil-greased casserole dish. Spread topping over sweet potato mixture.
- Bake at 375 degrees for about 25 minutes or until warm and the topping is lightly toasted.