Sweet Potato Casserole
- 5 large sweet potatoes peeled and roughly chopped
- 3 tbsp butter divided
- 3 tbsp maple syrup divided or subbed sweetener
- 1 tsp vanilla extract
- 2 tsp cinnamon divided
- 1 Pinch of nutmeg
- Salt to taste
- 1 cup walnuts chopped
- 1/2 cup unsweetened coconut flakes chopped
- 2 tbsp coconut oil melted
Fill a large saucepan with water and bring to a boil. Add the sweet potatoes and cook for 10-15 minutes until fork-tender. Remove from heat and drain.
Preheat the oven to 350 degrees F. Add two tablespoons of butter and maple syrup, to the pot with the sweet potatoes.
Stir in the vanilla, one teaspoon of cinnamon, nutmeg, and salt.
Mash until smooth. Adjust salt to taste. Transfer to a baking dish.
In a small bowl, toss the walnuts with the coconut flakes, coconut oil, remaining butter and syrup, and teaspoon of cinnamon.
Cover the sweet potatoes with the walnut topping.
Bake for 18-20 minutes until the walnut topping is golden. Serve warm.