Maple Pecan Sweet Potato Casserole

A little twist on a sweet potato casserole while maintaining the same great taste!

Maple Pecan Topping

• 1/3 cup maple syrup
• 2/3 cups rolled oats
• 3 tablespoon butter ( I used Earth Balance)
• 1 cup chopped pecans, coarsely chopped
• 3/4 teaspoons ground ginger
• 1 1/2 teaspoon cinnamon

Filling

• 4 medium sized sweet potatoes
• 3 eggs
• 3 tablespoons maple syrup
• 1/4 cup unsweetened milk of your preference (I used coconut milk)
• 3 Tablespoons melted butter
• 2 teaspoons vanilla
• 1 1/2 teaspoon orange zest
• 1/2 teaspoon salt

Instructions:

Maple Pecan Topping

Combine maple syrup, rolled oats, pecans and butter.
Stir thoroughly until all of the ingredients are mixed evenly.

Casserole

Preheat oven to 400 degrees Fahrenheit. Butter a casserole dish. Set aside.
Poke holes in 4 sweet potatoes and place in oven. Make until tender ( 50-60 minutes). Reduce oven to 350 degrees.
When potatoes are done roasting, pull out of oven and remove skin. place into large bowl and combine butter. Mash together using potatoes masher or fork.
Whisk in eggs, maple syrup, milk of choice, vanilla, salt, and orange zest. Mix thoroughly.
Place mixture into casserole dish
Top with Maple Pecan Topping

* Keep in mind substitutions can be made for ingredients such as coconut milk, Earth Balance butter, eggs, and oats.
*This recipe will keep refrigerated in the fridge for up to a week