Filling Ingredients
4 large sweet potatoes, peeled and cubed1/4 cup unsweetened almond milk
2 tablespoons maple syrup
2 tablespoons coconut oil, melted
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of salt
Topping Ingredients
1 cup pecans, chopped2 tablespoons brown sugar (or coconut sugar)
1 tablespoon coconut oil, melted
1/2 teaspoon cinnamon
Instructions
Preheat your oven to 350°F (175°C). Boil the sweet potatoes in a large pot of water until tender, about 15-20 minutes. Drain well.In a large bowl, mash the sweet potatoes. Add almond milk, maple syrup, 2 tablespoons of melted coconut oil, cinnamon, nutmeg, and a pinch of salt. Mix until smooth and well combined.
In a separate bowl, mix the chopped pecans, brown sugar, 1 tablespoon of melted coconut oil, and cinnamon.
Transfer the sweet potato mixture to a baking dish. Spread evenly. Sprinkle the pecan topping over the sweet potato mixture.
Bake for 25-30 minutes, or until the topping is golden brown.
Allow to cool slightly before serving. This dish can be enjoyed warm or at room temperature.