A Sweet Potato Casserole with pecan topping and spiced with dōTERRA Cinnamon essential oil. This side dish is sweet, creamy, and highlights many fabulous fall flavors.
What You Need:
4 large sweet potatoes or yams, cooked and peeled
3/4 cup canned coconut milk
1 tablespoon coconut oil
1/4 cup pure maple syrup
1/2 teaspoon ground nutmeg
Juice of half of an orange
Salt and pepper to taste
4 drops dōTERRA Cinnamon essential oil
1 1/2 cups chopped pecans
1 tablespoon melted coconut oil
1 tablespoon maple syrup
2 drops Cinnamon essential oil
- Place cooked sweet potatoes, coconut milk, coconut oil, maple syrup, nutmeg, orange juice, and Cinnamon essential oil into a large bowl. With a hand mixer, blend until everything is combined. If desired, you can add more maple syrup or essential oil.
- Spread into an oven-safe dish and set aside.
- Combine all topping ingredients until pecans are well coated. Sprinkle on top of sweet potatoes.
- Bake in oven at 350 degrees for 50-60 minutes, or until pecans have slightly browned. Serve warm.
Tip: For additional deliciousness, drizzle maple syrup on top.