Pumpkin and Coconut Sweet Potato Casserole
Serving Size / Yield
- 1 medium sweet potato, peeled and cubed
- 2 C. butternut squash, peeled and cubed
- 1 Tbs. coconut butter
- 2 Tbs. agave
- 2 tsp. pumpkin pie spice
Grease a cooking dish and put the prepared sweet potato and squash in the bottom. Top with the coconut butter and drizzle with agave. Sprinkle with the pumpkin pie spice. Cover with foil and bake for 25 minutes. Remove from oven and stir. Bake for an additional 20 to 25 minutes, or until the contents are hot and can be pierced with a fork.