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Name: Sweet Potato Casserole Boats
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 16
Cuisine: not set
Ingredients: 8 Sweet Potatoes; 1 tablespoon Oil High Smoke Point; 2 tablespoons Dairy-Free Butter; 3/4 teaspoon Ground Cinnamon; 2-3 tablespoons Coconut Sugar Brown Sugar; 1 cup Raw Pecans chopped; 2-3 tablespoons Maple Syrup; 1 cup Mini-Marshmallows

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INGREDIENTS

8 Sweet Potatoes
1 tablespoon Oil ; High Smoke Point
2 tablespoons Dairy-Free Butter
3/4 teaspoon Ground Cinnamon
2-3 tablespoons Coconut Sugar ; Brown Sugar
1 cup Raw Pecans ; chopped
2-3 tablespoons Maple Syrup
1 cup Mini-Marshmallows

INSTRUCTIONS

1) Preheat oven to 375 degrees.

2) Slice sweet potatoes in half but leave skin on. Rub both sides with oil and arrange cut-side down on a baking sheet lined with parchment paper.

3) Use a fork to poke holes in the back sides of the potatoes to let steam escape. Then bake for 25-35 minutes or until all potatoes have some give when you press the tops (time will vary depending on size of potatoes) -- you want them very tender so they mash easily.

4) Once tender, remove from oven and let cool slightly (5 minutes). Then use a spatula to carefully flip over. Use a fork to lightly mash the insides of the sweet potatoes until they're just slightly pressed down and the surface is flat.

5) Swipe the top of each potato with a little dairy-free (or dairy) butter. Then shake a light dusting of cinnamon on each potato, followed by sugar, pecans, a drizzle of maple syrup (focusing the syrup on the pecans) and mini marshmallows over all the sweet potato halves.

6) Return to oven for 8-10 minutes or until toppings appear slightly browned and toasty (watch pecans so they don't burn).

NOTES

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Sweet Potato Casserole Boats

8 Sweet Potatoes
1 tablespoon Oil High Smoke Point
2 tablespoons Dairy-Free Butter
3/4 teaspoon Ground Cinnamon
2-3 tablespoons Coconut Sugar Brown Sugar
1 cup Raw Pecans chopped
2-3 tablespoons Maple Syrup
1 cup Mini-Marshmallows

1) Preheat oven to 375 degrees.

2) Slice sweet potatoes in half but leave skin on. Rub both sides with oil and arrange cut-side down on a baking sheet lined with parchment paper.

6) Return to oven for 8-10 minutes or until toppings appear slightly browned and toasty (watch pecans so they don't burn).

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Nutrition

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Serving Size: 1 Serving (89g)
Recipe Makes: 16 Servings

Calories: 178
Calories from Fat: 75 (42%)

Amt Per Serving		% DV

	Total Fat 8.3g	11 %
	Saturated Fat 0.9g	4 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 3.3g
Cholesterol 0mg		0 %
Sodium 47mg		2 %
Potassium 248.2mg		7 %
Total Carbohydrate 25.5g		8 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 22.8g
Protein 1.9g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 178

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