Forget the marshmallows! Try a sweet, crunchy pecan topping on your sweet potato casserole this Thanksgiving. This recipe is not only delicious, but it's also gluten-free and paleo-friendly!

Sweet Potato Ingredients:

• 4 sweet potatoes (large)
• ½ cup canned coconut milk
• 1 Tbsp coconut oil
• ½ orange, juiced
• 1 Tbsp maple syrup
• 1 tsp cinnamon
• ½ tsp nutmeg

Topping Ingredients:

• ¾ cup Pearson Natural Pecan Pieces
• 1 tsp cinnamon
• 1 Tbsp maple syrup
• 1 tsp melted coconut oil

Directions:

1. Preheat oven to 350 degrees F.
2. Rinse and peel sweet potatoes; cut into chunks and boil.
3. When sweet potatoes are finished (soft and easy to pierce with a fork), drain and dump into mixing bowl. Add coconut milk, coconut oil, orange juice, maple syrup, cinnamon and nutmeg. Mix until smooth and blended.
4. Put mashed sweet potatoes into an oven safe casserole dish. Smooth out the top with a spatula.
5. In another bowl, combine pecan pieces, cinnamon, maple syrup and coconut oil. Stir until pecan pieces are coated.
6. Pour pecan topping evenly over sweet potatoes.
7. Bake for 15 minutes or until brown.

Not on a special diet? Top with brown sugar and cinnamon for a little extra sweetness. Enjoy with friends and family!

Image and recipe property of Melissa Herald