Pumpkin and Coconut Sweet Potato Casserole
1 sweet potato, peeled and cubed
2 cup 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.
Serves 4
