Sweet Potato Casserole

Ingredients:

2 lbs Sweet Potatoes (about 8)

1 1/2 cup Vegetable Broth

2-4 tbsp Butter

For Sauce:

• ½ cup full-fat coconut milk

• 1 tsp vanilla extract

• 1 tsp Cinnamon

• ¼ tsp Nutmeg

• 1 ½ tsp sea salt

For Topping:

1 cup pecans, chopped

1/2 cup walnuts, chopped

1/2 cup GF rolled oats

1/2 cup pumpkin seeds

1/2 dried cranberries

1/4 tsp cinnamon & nutmeg

5 Tbsp melted coconut oil

1/2 tsp sea salt

Pantry Needs: Cock Pot

Instructions:

Chop Sweet Potatoes into 1/2 inch cubes.

Place into slow cooker, top with butter and vegetable broth and cover with lid.

Cook on high for 3 hours, or low for 6 hours.

Combine ingredients for toppings.

When done, mash potatoes with a masher until desired consistency.

Add sauce to potatoes and mix until well combined.

Spread topping out evenly onto mashed potatoes. If you’d like it crunch, pop into an oven at 350 for 30 minutes before serving.