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INGREDIENTS 2 pounds sweet potatoes 1/2 cup pecans, divided 1/4 cup maple syrup 2 Tablespoons coconut oil or butter 1/4 cup warm water DIRECTIONS Preheat oven to 350 degrees. Bake sweet potatoes until soft to touch. Roast pecans for 10-15 minutes, until lightly toasted. Cool, chop and set aside. Peel sweet potatoes and mash or whip with maple syrup, coconut oil and water until desired texture is achieved. Stir in half the nuts. Spoon into casserole, cover and bake until hot. Top with remaining pecans and serve. Cover and refrigerate leftovers. Copyright © 2016 Stefanie Samara Hamblen |
