Ingredients

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• 3 medium to large    Sweet Potatoes (fully cooked)

• 8 oz                              Maple Syrup

• 2 large                         Eggs

• 1 tbsp                           Coconut Oil

• 1/3 Cup                        Coconut Milk

• ½ tbsp.                         Vanilla Extract

• 3 tbsp                          Cinnamon

• 1 ½ tsp                          Nutmeg

• 1 ½                                Allspice powder

 

Topping

• 2 cups                       Chopped Pecans

• ¾ Cup                        Palm Sugar

• 2 tbsp                        AP flour or Almond flour

• 1 ½ tsp                         Salt

• 1 tbsp                          Sunflower Oil

 

 

   Instructions

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1. Preheat oven to 350° and grease a medium casserole dish with cooking spray. Place sweet potatoes in a large pot and cover with water. Bring to boil then reduce heat and simmer until the sweet potatoes are tender, about 15 minutes.

2. Drain and let cool slightly and transfer to a food processor or blender.

3. Add coconut oil, coconut milk, maple syrup, eggs, cinnamon, allspice, nutmeg, salt and vanilla and puree until smooth. Transfer to prepared casserole dish.

4. In a medium bowl, add all of the topping ingredients and mix until combined.

5. Sprinkle the topping mixture over the sweet potatoes and bake until warmed through and golden on top, 25 minutes. Serve warm.