SWEET POTATO CASSEROLE

This is another recipe that I copied out of a magazine years ago.

• 3 lb mashed sweet potatoes
• ¼ C coconut crystals
• ½ t Himalayan salt
• 2 Eggs
• ¼ C Butter
• ½ t Vanilla
• ½ C Milk

Crumb Topping:

• 1 C soaked and dehydrated Pecans-crushed
• 3 T Butter
• 1 t cinnamon
• ½ t nutmeg
• 3 T coconut crystals

Preheat oven to 350°F.

Peel and cut up the sweet potato, then steam until tender, 15-20 minutes. In a large mixer bowl beat potato, honey, Himalayan salt, eggs, butter, milk, and vanilla. Mix until smooth. Place in a 9x12 pan.

In a blender crumb the pecans. Pour out into a bowl and mix in the 3 T softened butter, coconut crystals, cinnamon and nutmeg. Sprinkle over top of squash.

Bake @ 350° F. for 35 minutes. Bake 45 minutes if made ahead and chilled.