This sweet potato casserole is sure to please! It’s sweet and creamy with just the slightest hint of heat from the ginger …ah, simply delicious!
4 large sweet potatoes
2 cups coconut cream (add more or less for desired thickness)
1 cup coconut nectar (or favorite sweetener)
2½ tablespoon lemon juice
1 teaspoon vanilla power
2 teaspoons pumpkin pie spice
½ teaspoon ground ginger
1/8 teaspoon pepper, or to taste
1 teaspoon Himalayan pink salt
1 cup pecans or pieces, soaked 4 hours, drained, rinsed, dehydrated
1/2 cup maple syrup
1 teaspoon cinnamon
1/8 teaspoon nutmeg (or to taste)
Wash and peel sweet potatoes, cut into small cubes place into food processor. Add all ingredients listed in casserole—except use only 1 cup of coconut cream. Process mixture until smooth and creamy. Add more coconut cream as needed for perfect texture. Place sweet potato mixture into a glass baking dish (9 x13 works well if you’ll be dehydrating).
Mix together syrup, cinnamon and nutmeg. Coat the walnuts with mixture. Place topping on top of casserole and serve. For a super yummy warm casserole, cover with parchment paper and dehydrate at 105 degrees until warm and crisp—approximately 4 hours.