Maple Roasted Sweet Potato Casserole

Preheat oven to 425°F. Wash sweet potatoes and dry. Prick a few times with a fork, and place them on a baking sheet. Roast at 425°F until fork tender, about 45–50 minutes. Remove from the oven and let cool. (Turn off the oven while the sweet potatoes cool.)

Once cooled, peel the skins off the roasted sweet potatoes and place in the bowl of a stand mixer. Add maple syrup, milk, egg (or flax seed, if using), and spices. Mix on medium speed until well combined.

Transfer the sweet potato mix to a greased 8×8 baking pan. Preheat the oven to 350°F while you make the pecan topping.

To make the pecan topping, place the chopped pecans, oil, maple syrup and spices in a small bowl. Use a spoon to mix until the pecans are coated with the maple syrup and oil. Top the sweet potatoes with the pecans, and bake at 350°F for 30 minutes. (You can also refrigerate the sweet potato casserole overnight, and bake on Thanksgiving day!) Serve warm and enjoy!

Notes:
1. Recipe can easily be doubled
2. For vegan version, substitute 3 tablespoons water mixed with 1 tablespoon flax seed for the egg.