[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” box_shadow_on_row=”no”][vc_column][vc_column_text]I created this recipe for Thanksgiving dinner. I was never a fan of the typical sugary sweet potato casserole with maple syrup and marshmallows. It always seemed more like a dessert than a dinner side dish to me. So, I created my own version that is plenty sweet naturally, without added sugar.

Ingredients:

• 2 pounds of sweet potatoes or yams 2 T coconut oil
• 1/3 cup unsweetened coconut milk 1/8 tsp ground nutmeg
• 1 cup of pecans coarsely chopped Salt and pepper to taste

Preparation:

1. Preheat your oven to 350 degrees.
2. Peel and chop the potatoes and cook until soft (either by roasting in the oven or boiling in a pot of water).
3. Place the cooked potatoes in a bowl and mash.
4. Use some of the coconut oil to grease the inside bottom and sides of a casserole dish.
5. Melt the remaining coconut oil and mix with the pecans.
6. Mix the other ingredients into the potatoes, except for the pecans.
7. Pour the potato mixture into the casserole dish, sprinkle the pecans on top and bake in a 350 degree oven for 40 minutes.

Servings: 6

Get all of these recipes and more in Janet’s Newly Released Edition of her Popular Collection of Recipes titled:

Fabulous Recipes for Vibrant Health

which contains everything you need to eat healthy on a daily basis.[/vc_column_text][/vc_column][/vc_row]