Dairy-Free Sweet Potato Casserole

Ingredients

• 0.8 cup spiced apple butter (such as Musselman's)
• 0.3 cup full fat coconut cream canned
• 0.3 cup coconut sugar 
• 0.3 cup tablespoons dairy-free margarine divided melted
• 2  eggs 
• 0.3 cup honey 
• 0.5 cup pecans chopped for nut-free (omit )
• 2 pounds sweet potatoes cubed peeled (3 large)

Equipment

• bowl
• frying pan
• sauce pan
• oven
• mixing bowl
• casserole dish

Directions

1. Place potatoes in medium saucepan; add about 1 inch of water. Cover and cook 10 to 15 minutes or until tender.
2. Remove pan from heat, drain sweet potatoes, then return potatoes to pan to help excess moisture evaporate.Preheat your oven to 350°F and spray 1 1/2-quart casserole with cooking spray.
3. Add the apple butter, eggs, coconut milk or cream, honey and 1/4 cup margarine to a large mixing bowl, and mix to combine.
4. Add cooked sweet potatoes and mix until mashed.Spoon the sweet potato mixture into your prepared casserole dish.In a small bowl, stir the brown sugar, pecans (if using) and remaining 2 tablespoons margarine together until all ingredients are evenly distributed.
5. Sprinkle evenly over the sweet potatoes.
6. Bake for 20 to 30 minutes or until hot and bubbly.