Hayl's Kitchen

Step 1: Prep Sweet Potatoes
1 Peel the sweet potatoes and chop them into large chunks.
2 Place the sweet potatoes in a large pot of boiling water  and boil until they are completely soft (easily pierced with a fork), about 10-12 minutes.
3 Drain the potatoes thoroughly and transfer the flesh to a large bowl.
Step 2: Make the Base
5 Preheat your oven to 375°F (190°C).
6 To the bowl with the sweet potato, add the unsweetened almond milk and egg whites.Use a hand mixer to blend this mixture until it is completely smooth.
8 Add the vanilla protein powder, unflavored protein powder (if using), cinnamon, and nutmeg.
9 Blend again until all the ingredients are thoroughly combined and the mixture is smooth and creamy.
10 Transfer the sweet potato mixture into an 8x6 or 8x8 inch baking dish or a small casserole dish.
Step 3: Prepare the Topping
12 Place the Kindling Churro Protein Pretzels in a resealable bag and lightly crush them using a rolling pin or the bottom of a mug. Or place them in a bowl and use a muddler.You want a crumbly texture, not fine dust.
14 In a small bowl, combine the crushed pretzels and the chopped pecans.
Step 4: Bake and Serve
16 Spread the pretzel and pecan mixture evenly over the top of the sweet potato base in the dish.
17 Bake for 15–20 minutes, or until the topping is golden brown and the edges of the casserole are bubbling slightly.
18 Let the casserole cool for 5–10 minutes before serving. Enjoy warm!