Paleo Friendly Sweet Potato Casserole

One of my favorite dishes for the holidays is the ultra awesome sweet potato casserole with the pecans and brown sugar on top. In my desire to create a paleo version, I came up with this simple recipe. Here's a couple tips. If you want a little more crunch on the top, double the amount of chopped pecans. You can also add a seasonal flare by substituting real natural maple syrup for the honey in the sweet potato mixture.

2 Lg Sweet potatoes

3/4 cup coconut milk

1 tsp vanilla extract

1 tbsp honey

2 eggs, beaten

topping:

1/2 cup chopped pecans

1/4 cup coconut oil

2 tbsp cinnamon

3 tbsp honey

Peel and cube sweet potatoes, steam in microwave steamer bag for 7 minutes or until tender. Mash in bowl. Add beaten eggs, coconut milk, vanilla extract and honey. Mix and place in baking dish.

Chop pecans and put aside. mix coconut oil, cinnamon and honey together. Microwave for 15 seconds to liquify. Pour on top of sweet potato mixture and spread.

Add chopped pecans evenly on top.

Place in oven on 325 and bake for 30 minutes or until nicely browned.