Sweet Potato Casserole With Almond Sauce and Candied Pecans
[Vegan, Gluten-Free]

To Make the Almond Sauce:

1. Soak the almonds in water overnight.
2. Drain the almonds and transfer them to a blender. Add the remaining ingredients and process until smooth.

To Make the Mashed Sweet Potatoes:

1. Peel the sweet potatoes and cut them into chunks. Transfer to a saucepan, add water and bring to a boil. Cook for 15-10 minutes, until the sweet potatoes, are soft.
2. Drain the sweet potatoes and transfer them to a bowl. Mash them with a potato masher. Add coconut or almond milk and season with salt, pepper, and nutmeg.

To Make the Candied Pecans:

1. Combine pecans, maple syrup, and cinnamon, and whisk together.

To Make the Casserole:

1. In a glass baking dish, start with 1/2 of the sweet potato mixture, spread almond sauce, apple slices, and optional raisins. Add the rest of the sweet potato mixture and finish with candied pecans.
2. Bake for 15 minutes at 400°F, then serve.