Ingredients

The following ingredients have 8 Servings
  • 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)

Instruction

  • Boil water in a large saucepan over medium heat.
  • 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.
  • Drain off the water.
  • Preheat the oven to 350 degrees.
  • Add the butter and milk to the drained potatoes.
  • Use a hand mixer to beat the potatoes until the butter is completely melted and the potatoes are smooth.
  • Add the eggs, salt, cinnamon and vanilla. Beat for an additional 1-2 minutes until the egg is completely mixed in.
  • Spray the bottom of a 8x11" pan with coconut oil spray.
  • Sprinkle 3/4 cup chopped pecans on the bottom of the baking dish.
  • Spoon the sweet potato mixture on top of the pecans, covering the entire bottom of the pan.
  • Sprinkle the top with the remaining pecans.
  • Dust the top with additional cinnamon.
  • Bake for 40 minutes.
  • Serve warm.