Perfect Thanksgiving Dish
With Thanksgiving just around the corner allow me to share some delicious holiday recipes, but with a healthier doTERRA twist. Here is a Sweet Potato Casserole with pecan topping and spiced with Cinnamon Bark oil. This side dish is sweet, creamy, and highlights some yummy fall flavors.
Ingredients 4 cooked sweet potatoes, peeled ¾ cup canned coconut milk 1 tablespoon coconut oil ¼ cup pure maple syrup ½ teaspoon ground nutmeg ½ orange, juiced Salt and pepper to taste 4 drops Cinnamon Bark oil Pecan topping 1½ cups chopped pecans 1 tablespoon melted coconut oil 1 tablespoon maple syrup 2 drops Cinnamon Bark oil
Place cooked sweet potatoes, coconut milk, coconut oil, maple syrup, nutmeg, orange juice, and Cinnamon Bark oil into a large bowl.With a hand mixer, blend until everything is combined. If desired, you can add more maple syrup or Cinnamon Bark oil.Spread into an oven-safe dish and set aside.Combine all topping ingredients until pecans are well coated. Sprinkle on top of sweet potatoes.Bake in oven at 350° F for 50–60 minutes, or until pecans have slightly browned. Serve warm.
Tip: For more sweetness, drizzle maple syrup on top.