With Thanksgiving over now, I'd thought I would still share a delicious holiday recipe, but with a healthier doTERRA twist. The first recipe is a Sweet Potato Casserole with pecan topping and spiced with Cinnamon Bark oil. This side dish is sweet, creamy, and highlights some yummy fall flavors.

Ingredients:

• 4 cooked sweet potatoes, peeled

• ¾ cup canned coconut milk

• 1 tablespoon coconut oil

• ¼ cup pure maple syrup

• ½ teaspoon ground nutmeg

• ½ orange, juiced

• Salt and pepper to taste

• 4 drops Cinnamon Bark oil

Pecan topping:

• 1½ cups chopped pecans

• 1 tablespoon melted coconut oil

• 1 tablespoon maple syrup

• 2 drops Cinnamon Bark oil

Instructions:

1. Place cooked sweet potatoes, coconut milk, coconut oil, maple syrup, nutmeg, orange juice, and Cinnamon Bark oil into a large bowl.

2. With a hand mixer, blend until everything is combined. If desired, you can add more maple syrup or Cinnamon Bark oil.

3. Spread into an oven-safe dish and set aside.

4. Combine all topping ingredients until pecans are well coated. Sprinkle on top of sweet potatoes.

5. Bake in oven at 350° F for 50–60 minutes, or until pecans have slightly browned. Serve warm.