Fructose Free Me

Sweet potatoes with cinnamon, nutmeg and coconut milk are topped with a toasted coconut, pecan and oat crumble that will make you forget about the traditional marshmallow topping. Savor the contrast between the buttery crunch of the topping and the silky sweet potato purée and pat yourself on the back because there’s very little sugar in this dish. I reduced the brown sugar in the original recipe to 1 1/2 tablespoons (22.5 ml) and roasted the sweet potatoes, instead of boiling them, to maximize their natural sweetness. It worked beautifully, with guests agreeing that it tasted like dessert. I’ve made this twice now, once with butter and once with coconut spread for a guest who is allergic to dairy, and it was amazing both ways. You can make this casserole ahead of time and freeze it, which makes things a lot easier when you’re making a big meal.

Sweet Potato…

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