Sweet Potato Ribbons Casserole

Preheat your oven to 425 degrees Fahrenheit. Grease a 9x11 inch baking dish. In a small pot, combine the strong brewed coffee (0.5 cup), maple syrup (0.25 cup), bourbon (0.25 cup), coconut sugar (0.25 cup), cayenne (0.25 teaspoon), and sea salt (0.5 teaspoon). Bring it to a boil and continue to boil it rapidly for 10 minutes until it reduces to about a 0.5 cup. Stir in the dairy free butter (2 tablespoons). Start 10m timer

While the syrup is boiling, prepare the topping. In a medium-sized bowl, mix the dairy free butter (0.25 cup), pecans (1.5 cups), almond flour (0.5 cup), cinnamon (1 teaspoon), sage (1 teaspoon), and vanilla (1 teaspoon) until well combined. Using your hands is the easiest for this job.

Place the sweet potato ribbons (1.25 lb) in a large bowl. When the syrup has cooled slightly, pour it over the ribbons. Toss gently to coat well.

Place the [sweet potato ribbons] in the greased casserole dish and cover the top with the [pecan topping]. Bake in the oven for 30-35 minutes, or until the ribbons are soft and the pecans have toasted. Start 30m timer