Ingredients

The following ingredients have 7 Servings
  • 4 pounds sweet potatoes
  • 2 tablespoons coconut oil or organic unsalted butter (melted)
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoons vanilla
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 large egg yolks
  • 2 tablespoons maple syrup
  • 3/4 cup organic half and half
  • 1/4 cup gluten-free flour mix
  • 1/4 cup organic dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 1/2 tablespoons organic unsalted butter (cut into small pieces and softened)
  • 1/2 cup pecans

Instruction

  • Preheat oven to 400 degrees. Use a knife to poke holes in the sweet potatoes. Place sweet potatoes on a foil lined baking sheet and roast potatoes until they can be squeezed easily (use a kitchen towel and squeeze gently with your hand), about 1 hour or more depending on the size of the sweet potatoes. Remove from oven and cut lengthwise to let steam escape. Scoop flesh out into food processor and process until almost smooth. Add melted coconut oil or butter, lemon juice, vanilla, cinnamon, nutmeg, cloves, salt, pepper, egg yolks and maple syrup; process until combined. With processor running, pour in half and half and process until blended. Transfer to a baking dish and spread into an even layer. At this point, you can cover and refrigerate the dish until the next day; otherwise, continue with the Praline Topping.