Healthy Holiday Layered Sweet Potato Casserole Recipe

4 medium sweet potatoes
1/4 cup real maple syrup
1 tsp whole wheat flour
1/4 tsp kosher salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 small orange, zested and juiced
1/4 to 1/2 cup finely chopped pecans

Peel and slice the sweet potatoes into thin circles, then put them in a large pot of cold water over medium-high heat and bring to a boil, reduce the heat to medium and boil gently until the sweet potatoes are knife tender, about 8 to 10 minutes; drain well and let cool slightly.

Preheat oven to 350 degrees and lightly oil a medium casserole dish.

In a bowl, stir together the maple syrup, flour, salt, cinnamon, and nutmeg until the flour is dissolved, then add the zest and juice from the orange and stir to combine.

Put half the sweet potatoes in the casserole, pour half the liquid over, then put the other half the sweet potatoes in and pour the remaining liquid over the top.

Bake, uncovered, in preheated oven for 25 to 30 minutes until the top is lightly browned and the sweet potatoes are fork tender.

Scatter the finely chopped pecans evenly over the completed casserole and serve hot.

Will serve 4 to 6.