Sweet Potato Casserole- Gluten-Free, Dairy-Free, Sugar-Free

Ingredients

2 pounds sweet potatoes ( 3 cups mashed) (I used 4 large)

1/6 cup agave nectar

7 drops of stevia liquid

1/4 teaspoon sea salt

2 large eggs

4 tablespoons "butter," melted (Earth Balance Buttery Sticks)

1/2 cup coconut milk, light

Topping:

3/4 cup pecans, chopped

2 tablespoons agave nectar

4 tablespoons "butter," melted (Earth Balance Buttery Sticks)

1/2 cup gluten-free flour (Bob's Red Mill Gluten-Free

Preparation

Wash the sweet potatoes. Place the sweet potatoes, still in their jackets, in a large pot and cover them with water. Bring them to a boil and cover with a lid. Turn down the heat, but keep them on a low boil until they are tender.

Cool and remove the peels and mash with a potato masher. Stir in the agave nectar, stevia, and salt. In a separate bowl whisk the eggs, coconut milk and 4 tablespoons melted butter and combine with the mashed sweet potatoes until well mixed. Pour into a greased 2-quart baking dish.

Combine the topping ingredients in a bowl and put on top of the sweet potatoe mixture.

Bake at 350 degrees F for 35-45 minutes until bubbly around the edges.