INGREDIENTS:
4 Tbsp unsalted organic butter, melted, plus more for buttering the baking dish
3 cups mashed organic sweet potatoes (3 to 4 large potatoes; about 1 3/4 pounds)
1/2 cup organic milk or plant-based milk of your choice
1/4 cup organic coconut sugar
1 tsp pure vanilla extract
1/2 tsp coarse sea salt
2 large organic eggs
TOPPING:
1/2 cup organic wholegrain all-purpose or gluten-free flour
1/2 cup organic coconut sugar
4 Tbsp unsalted butter, melted
1/4 tsp coarse sea salt
3/4 cup chopped pecans
METHOD:
Preheat oven to 350 degrees. Butter a 2-quart baking dish. Whisk together the butter, mashed sweet potatoes, milk, coconut sugar, vanilla, salt and the eggs in a large bowl. Transfer to the prepared baking dish.
For the topping: Combine the flour, coconut sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans and spread over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top. 25 to 30 minutes. Serve hot.
