Pecan Topped Sweet Potato Casserole
Makes 8 Servings
This is a standard at Thanksgiving dinner, but it’s good any time of year.
3 pounds sweet potatoes
2 tablespoons melted virgin coconut oil, divided
3 tablespoons orange juice
2 tablespoons brown sugar, divided
1 teaspoon orange zest
½ teaspoon ground cinnamon, divided
¼ teaspoon kosher salt
⅛ teaspoon ground ginger
½ cup roughly chopped pecans
Preheat the oven to 400°F. Place the sweet potatoes on a foil-lined baking sheet. Pierce each potato several times with the tip of a sharp knife. Brush the potatoes with 1 tablespoon of the coconut oil and sprinkle with a pinch of kosher salt.
Bake until very tender, 45 minutes to an hour. Remove from the oven and reduce the heat to 350°F.
When the potatoes are cool enough to handle, cut them in half, scoop the flesh into a bowl, and mash until smooth. (You will have about 4 cups.) Stir in the orange juice, 1 tablespoon of the brown sugar, orange zest, ¼ teaspoon of the cinnamon, salt, and ginger. Place in an 8 x 8-inch baking dish and smooth the top with a rubber spatula.
To make the topping, place the remaining brown sugar, coconut oil, cinnamon, and the pecans in a bowl and stir to combine. Sprinkle the mixture over the sweet potatoes. Bake until the nuts are toasted and the casserole is heated through, about 30 minutes.
Nutrition Information per Serving (1/2 cup):
180 calories, 8g fat (3.5g saturated), 75mg sodium, 4g carbohydrate, 4g fiber, 3g protein, 400% vitamin A, 35% vitamin C