Yields: 8
INGREDIENTS:
- 3 pounds sweet potatoes peeled and cubed
- 1/3 cup butter softened, or ghee
- 1 tablespoon cashew milk
- 2 large eggs
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 teaspoon vanilla
- 1 1/2 cups chopped pecans divided
- Cinnamon for sprinkling
INSTRUCTIONS:
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Boil water in a large saucepan over medium heat.
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Cut the potatoes into chunks and place the chunks in the boiling water. Allow the potatoes to boil for 15-20 minutes* or until the chunks are soft.
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Drain off the water.
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Preheat the oven to 350 degrees.
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Add the butter and milk to the drained potatoes.
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Use a hand mixer to beat the potatoes until the butter is completely melted and the potatoes are smooth.
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Add the eggs, salt, cinnamon and vanilla. Beat for an additional 1-2 minutes until the egg is completely mixed in.
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Spray the bottom of a 8×11″ pan with coconut oil spray.
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Sprinkle 3/4 cup chopped pecans on the bottom of the baking dish.
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Spoon the sweet potato mixture on top of the pecans, covering the entire bottom of the pan.
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Sprinkle the top with the remaining pecans.
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Dust the top with additional cinnamon.
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Bake for 40 minutes.
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Serve warm.
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