For the casserole:
6 medium sweet potatoes
1/3 coconut sugar
1/2 cup melted and cooled coconut oil
1 1/2 tsp ground cinnamon
1 1/2 tsp pure vanilla extract
1/2 tsp sea salt
For the topping:
1 cup raw pecans chopped
1/2 cup coconut sugar
3/4 cup almond meal can also use whole wheat pastry flour or buckwheat flour
1/4 cup melted and cooled coconut oil
1 tsp ground cinnamon
Preheat oven to 450 degrees.
Grease a 13-inch by 9-inch casserole dish with coconut oil.
Boil or steam sweet potatoes until tender. Once tender, allow to cool and then remove and discard skin. Dice cooked sweet potatoes into 1 1/2-inch chunks.
In a large mixing bowl, combine the diced sweet potatoes, 1/3 cup coconut sugar, eggs, 1/2 cup melted coconut oil, 1 1/2 tsp. cinnamon, vanilla extract, and kosher salt.
If they have not already done so from mixing, lightly mash about 2/3 of the sweet potatoes so that only about 1/3 of them are still in a cubed form.
In a separate bowl, combine the ingredients for the topping (pecans, 1/2 cup coconut sugar, almond meal, 1/4 cup coconut oil, and remaining 1 tsp. cinnamon).
Mix well to incorporate all the almond meal into the mixture.
Spread the sweet potato mixture into the casserole dish.
Cover with coconut sugar and pecan topping. There should be enough topping to pretty much cover the entire casserole.
Bake for 20 minutes, or until the topping begins to turn golden brown. Let cool for 5-10 minutes. Serve hot.