Sweet Potato Casserole

Jordan Siegel is a second year medical student at OSU-Tulsa, and teaches a cooking class to elementary students. She joined us at 9 in the morning to share a great recipe.

Ingredients:

8 cups sweet potatoes, about 4 large potatoes

1 cup canned coconut milk, light or regular

¼ cup pure maple syrup (or honey)

¼ cup coconut oil, melted

1 Tablespoon ground flaxseed

1 teaspoon vanilla

1 teaspoon cinnamon

½ teaspoon sea salt

½ teaspoon freshly grated or ground nutmeg

Topping:

½ cup brown sugar or coconut sugar

½ cup chopped pecans

⅓ cup gluten-free old-fashioned oats

⅓ cup oat flour or almond flour

3-4 Tablespoon coconut oil, in solid form