• Preheat oven to 350°F. Spray a 3-quart casserole dish with non-stick cooking spray. Set aside.

Prepare the sweet potatoes

• In a medium-sized pot, over medium/high heat,add 4 large sweet potatoes (peeled and cut into 1 inch cubes) and ½ teaspoon kosher salt. Add enough water to cover sweet potatoes.
• Bring the water to a boil, reduce heat to medium, and let simmer for about 15-20 minutes. Sweet potatoes should be fork-tender.
• Use a colander to drain sweet potatoes of all water.
• Mash the sweet potatoes with a potato masher until well blended.
• To Prepare the Sweet Potato Filling:
• In a large mixing bowl, combine the mashed sweet potatoes, ¼ cup soy milk , 2 Tablespoons raw honey, 2 Tablespoons blackstrap molasses, 2 teaspoons melted unsalted butter, 1 large egg, and 1 teaspoon pure vanilla extract.
• Pour the sweet potato filling into the prepared casserole dish. Set aside.
• To make the nut topping:
• In a small mixing bowl, combine ¾ cup chopped pecans, ⅓ cup brown rice flour, 2 Tablespoons coconut sugar, and 2 teaspoons melted salted butter.
• Sprinkle the nut topping on top of the sweet potato casserole.
• Bake for about 25-30 minutes. The sweet potatoes will be hot and the topping slightly browned.
• Ready to serve.