Heavenly Sweet Potato Casserole

Here's a simple alternative to that traditional sweet potato casserole. Instead of using brown sugar and butter for this old time favorite, I have used an organic raw agave nectar and avocado oil. The result is quite phenomenal and you won't feel guilty indulging into this side dish.

This is just the perfect accompaniment to that down home pot roast I just made for dinner!

Ingredients:
2 Medium-sized Sweet Potatoes
2 - 3 Tbsp Agave Nectar
1/4 cup Pecans, chopped
1/2 tsp Ground Cinnamon
1/2 tsp Freshly Ground Nutmeg
1/8 cup Avocado Oil

Directions:
Peel and slice sweet potatoes. In a small casserole dish, arrange sliced sweet potatoes, overlapping if possible. Drizzle with agave nectar and avocado oil. Sprinkle with cinnamon and nutmeg. Then top with chopped pecans. Heat oven at 350 degrees F. Bake for 45 minutes until tender. Occasionally baste with juices so the top won't dry out.