Ingredients

The following ingredients have 4 Servings
  • 2 ½ pounds sweet potatoes
  • ¼ cup coconut oil (room temperature)
  • ¼ cup 100% maple syrup
  • ¼ cup almond milk
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup chopped pecans
  • ¼ cup coconut oil (room temperature)
  • ½ cup 100% maple syrup
  • ¼ cup gluten free oats (I used quick steel cut)
  • ½ teaspoon vanilla

Instruction

  • Preheat oven to 400 degrees.
  • Grease a baking dish with coconut oil. Set aside.
  • Place sweet potatoes on a baking sheet lined with parchment paper and bake for 45 minutes until soft.
  • In a small bowl, mix together ingredients for pecan topping. Set aside.
  • Remove sweet potatoes from oven. Remove the skin from the potatoes. I just use a fork, they come off easily.
  • Place sweet potatoes in the prepared baking dish.
  • Mash with a fork, a potato masher or a mixer until smooth (you can leave some lumps if you like it like that).
  • Mix coconut oil, maple syrup, almond milk, vanilla, salt and cinnamon with mashed sweet potatoes.
  • Spread pecan topping on top of mashed sweet potatoes.
  • Lower oven temperature to 375 and bake for 30 minutes. Serve immediately or allow to cool for a few minutes.