Nutrition Facts

Serving Size 263 g

(Approx. 6 Servings)

Amount Per Serving

Calories	300	Calories From Fat	70

% Daily Value*

Total Fat 7 g	11%

Saturated Fat 6 g	30%

Trans Fat 0.0 g

Cholesterol 0 mg	0%

Sodium 130 mg	5%

Total Carbohydrate 56 g	19%

Dietary Fiber 4 g	16%

Sugars 16 g

Protein	3 g

Vitamin A 380%	•	Iron 6%

Vitamin C 6%	•	Calcium 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Purple Sweet Potato & Pecan Casserole

Prep Time

25 minutes

Cook Time

40 minutes

Total Time

1 h 5 m

Serves

6 People

Ingredients

Recipe makes 6 Servings

6 cup(s) organic purple sweet potatoes, washed, peeled and diced into bite-sized cubes

1 cup(s) Thai Kitchen Unsweetened Coconut Cream

2/3 cup(s) Fischer & Wiser Four Star Provision San Saba Pecan Drizzle, plus more for drizzling as needed for garnish

1 1/2 Tbsp shallots, minced fine

1 Tbsp fresh thyme, finely chopped

2 cup(s) mini marshmallows, or as needed for laying over casserole

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Instructions

Place cubed potatoes into a large pot and completely cover with water by at least an inch or more.

Add a large pinch of salt, bring to a boil then reduce heat to a simmer and cook until potatoes are just fork tender.

Pour potatoes into a strainer, removing all excess water, and return to same pot set over low heat.

Add coconut cream, pecan glaze, shallots and thyme. Mash with a whisk until potatoes are mostly smooth and creamy. Remove from heat.

Preheat oven to 350ºF.

Transfer potato mixture to an 8 x 8 inch oven safe casserole dish. Cover evenly with marshmallows then bake 15 to 20 minutes or until nicely browned. Allow to cool.

Garnish with crushed pecans and serve.

Chef's Note: Once cooled, drizzle top with more pecan glaze if desired.