Gluten-Free Sweet Potato Casserole

• 2-1/2 pounds Sweet Potatoes (about 4 Large Potatoes)
• 1/2 cups Coconut Milk (or Any Milk)
• 2 Tablespoons Coconut Oil, Melted
• 1 whole Egg
• 1/2 teaspoons Salt
• FOR THE TOPPING:
• 1 whole Cup Gluten Free Quick Oats
• 3 Tablespoons Bob's Red Mill Almond Flour
• 2/3 cups Chopped Pecans
• 1 Tablespoon Coconut Oil
• 3 Tablespoons Pure Maple Syrup

1. Preheat oven to 375u0b0F.
2. Peel and cut sweet potatoes into cubes. Put potatoes in a large pot and cover with water. Boil for about 6-8 minutes. Check with a fork to make sure they are tender. Remove and drain. Return to pot. Add coconut milk, coconut oil, egg and salt. Mash potatoes and stir.
3. Spray a 9 x 13 casserole dish with cooking spray and spread potato mixture in the bottom.
4. In a small bowl, mix topping ingredients. Spread over potatoes. Bake at 375u0b0F for about 17-20 minutes or until topping is golden.
5. Serve with a drizzle of pure maple syrup. This reheats well and can be made a day ahead.

sweet potatoes, coconut milk, coconut oil, egg, salt, oats, bobs red, pecans, coconut oil, maple syrup

Taken from tastykitchen.com/recipes/holidays/gluten-free-sweet-potato-casserole/ (may not work)