Prep: 10 min Cook: 35 min Total: 45 min
Servings: 10
Ingredients
Sweet Potato Layer
Pecan layer
1 1/2 cups pecans
1/2 cup coconut flakes unsweetened
1/4 cup organic coconut sugar or maple sugar
1/4 cup coconut oil refined, or ghee, softened
1/2 tsp pure vanilla extract
1 1/2 tsp cinnamon
1/2 tsp fine grain sea salt
Instructions
Preheat your oven to 350 degrees and grease a 1 1/2 qt. Casserole dish with coconut oil.
mash your cooked sweet potatoes in a large bowl. Add the remaining ingredients for the sweet potato layer and use a whisk or electric mixer to blend until smooth.
Transfer mixture to prepared casserole dish and smooth the top.
For the pecan layer, you can use a food processor to make the chopping easier. Just place all ingredients in your processor and pulse until a crumbly mixture forms. Don’t over process or a nut butter will form! Alternatively, you can chop the pecans by hand and mix all ingredients in a bowl.
Sprinkle all the pecan topping over the sweet potato mixture in the dish, and bake in the preheated oven for 30-35 minutes or until filling is bubbly (you won’t see it but you’ll hear it!) and the topping is toasty brown.
Allow to cool a bit before serving. Enjoy! Store leftovers covered in the refrigerator for up to 4 days.
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