Topping Ingredients 

• 1 cup pecan pieces
• 1/4 cup honey
• 1/4 cup whole wheat pastry flour
• 1 tbsp. safflower oil
• 1/2 tsp. cinnamon

Filling Ingredients

• 3 lbs sweet potatoes
• 1/2 cup organic orange juice
• 1-1/2 tsp. cinnamon
• 3/4 tsp. ground nutmeg
• 1 tbsp. honey

Topping Directions

1. In a large mixing bowl, combine all topping ingredients together using a wooden spoon.  It will be clumpy and sticky.
2. Spread out mixture the best you can on a parchment lined cookie sheet.
3. Bake at 350°F for approximately 10-15 minutes. The mixture should have a nice golden color to it.
4. Remove from oven and allow to cool.
5. Transfer small portions to a large cutting board and chop roughly.  Set aside.

Casserole Directions

1. Wash the sweet potatoes and rub with oil.  Place on a parchment lined cookie sheet and bake until easily pierced with a fork (about 30-40 minutes).
2. Remove from oven and allow to cool until you can handle them without burning yourself.
3. Peel the potatoes and place the inside in a large mixing bowl.
4. Add all other filling ingredients and mash with a potato masher or blend with a hand blender.
5. Transfer the potato mixture to a serving bowl.  Sprinkle the pecan topping evenly over the potatoes.
6. Serve.

Note: you will most likely have some topping left over depending on the size of the dish you use.  The leftovers are great for topping oatmeal or mixing in with granola.