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Sweet Potato Pecan Casserole

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“I ate this at a friends house for thanksgiving. It was soo good, I begged her for the recipe. What I like about it is the creaminess made by the coconut milk. Try it!”
READY IN:
1hr
SERVES:
6
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat over to 350 degrees F. grease a 9x13 casserole dish.
  2. peel and chop the sweet potatoes into medium sized chunks. in a large pot of water, boil the sweet potatoes until tender, about 10 minutes.
  3. drain and transfer to a large mixing bowl. mash the sweet potatoes along with the beaten eggs, 1/2 cup maple syrup, 2 table spoons melted butter, coconut milk, nutmeg, pinch of salt and pepper. spoon the mashed sweet potato mixture into the baking dish.
  4. in a small bowl, combine chopped pecans, 2 additional tablespoons melted butter, and 1 tablespoon maple syrup. sprinkle mixture evenly over the top of the sweet potatoes. bake for about 40 minutes on middle lower rack. take care not to burn pecans.

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