Sweet Potato Casserole

"Super creamy: The sweet potatoes provide the dreamiest, creamiest base - melt in the mouth delicious! Tasty: A yummy crunchy topping. Made with oat flour, maple syrup, and a host of chopped nuts, it's perfectly sweet, crunchy, and oh-so-satisfying. A healthy casserole: Naturally sweetened and loaded with sweet potato, this is a guilt-free casserole. Let it sit: Ideally, let this Sweet Potato Casserole stand at room temperature for around 10 minutes before serving."

"Peel sweet potatoes and chop into 3/4 inch squares. Place the chopped sweet potatoes in a pot filled with water just enough to cover them. Cook for 10-15 minutes, or until tender. Preheat the oven to 350°F. Once the potatoes are done, drain and mash them. Stir in the eggs, maple syrup salt, and vanilla extract. Mix well then spread the mixture in a 2-quart casserole dish."

Sweet potato casserole combines mashed sweet potatoes with eggs, maple syrup, salt, and vanilla for a creamy, naturally sweet base. A crunchy topping of oat flour, maple syrup, coconut oil, and chopped nuts provides texture and sweetness. Peel and chop sweet potatoes, boil until tender, then mash before combining with other wet ingredients and spreading into a 2-quart casserole dish. Bake at 350°F for 20–25 minutes for 4–6 servings; larger quantities require about 40 minutes. Allow the casserole to rest at room temperature for 10 minutes before serving. Omitting eggs makes the dish vegan-friendly.

Read at Alternative Medicine Magazine