Sweet potato gouda pecan casserole

INGREDIENTS DIRECTIONS
 * 3 cups cauliflower florets
 * 4 cups sweet potatoes, cubed
 * 1 tablespoon melted coconut oil
 * 1 egg
 * ¾ cup shredded smoked gouda
 * 1 tablespoon crushed sage leaves
 * 1 teaspoon salt
 * ¾ teaspoon pepper
 * ¾ cup pecans
 * 1 teaspoon cayenne pepper
 * Preheat oven to 175 degrees C.

In small sauce pan, add the cauliflower and cover with water. Steam until fork tender. Drain and add cauliflower to the potatoes.
 * Cook the sweet potatoes (approx. 6), one by one, wrapped in damp paper towels in the microwave for 6 min on high (900). Mash.


 * Puree until smooth. Add the egg, smoked gouda, sage, salt and pepper.
 * Grease a medium baking pan and add the potato mixture. In a small bowl, toss the pecans with the coconut oil and cayenne. Top the casserole with the pecans.
 * Bake for 40 minutes, or until heated through. Serve immediately.