Scrumptious Sweet Potato Bake

This is the second installment of sugar-free, dairy-free and gluten-free Thanksgiving recipes. 

Sweet potatoes are my favorite Thanksgiving dish. I love sweet potatoes! I was very pleased with the way this recipe turned out. I actually prefer this to the conventional version that contains sugar.

Sweet Potato Bake

For the potatoes:

 3 large sweet potatoes [the orange kind]

1 1/4 cup grade B maple syrup

1/3 cup coconut oil

1/4 cup coconut milk*

2 tsp salt

3 tsp cinnamon

1/2 tsp pepper

 1 tsp cloves

1 tsp nutmeg

1 tsp vanilla

* The kind that comes in a can. For best results, refrigerate can for a day or so, the fatty part will separate from the liquid. Use the fatty, white stuff.

For the crumble topping:

2 cups pecans

3/4 cup dates

1/3 cup unsweetened flaked coconut

2 tbsp coconut oil

2 tbsp honey

For the potatoes:

1. Cut potatoes in half length-wise. Place in lightly greased pan skin side down. Bake at 375° until tender, about and hour.
2. Scoop potatoes out of the skins. Place potatoes in large mixing bowl and add all other ingredients. Stir everything in very well. [I encourage tasting the potatoes as you go along so that you can alter the recipe if you would like].
3. Scoop potato mixture into a greased 13x9 inch pan. Set aside.

For the crumble topping:
1. Place everything in a food processor. Pulse until everything is mixed and clumps together a little bit.
2. Top the potatoes with this mixture.
3. Bake at 375° for about 30 minutes, or until top is just beginning to brown.
4. Serve hot.

Wishing everyone a warm Thanksgiving!