Pecan Sweet Potatoes

These are a delightful holiday treat!

6 medium sweet potatoes
3 beaten eggs
1/2 C coconut cream
1/4 C sugar or 6 packets of Truvia      
1 1/2 tsp salt
3 tsp vanilla

1 T minced fresh ginger (I like Gourmet Garden ginger paste, found in the produce department, that I store in the freezer.  It’s always around when I need it and only takes minutes to thaw.)  

      
3/4 C almond meal, almond flour, or wheat flour       
1/2 C butter      
1 1/2 C pecans, chopped
3/4 C brown sugar

3/4 C coconut sugar or 3/4 C additional brown sugar  

Bake the sweet potatoes. Do not microwave -- they get stringy. Don't buy canned, they're mushy. Skin and mash the cooked potatoes.  Mix the first seven ingredients and spread in a 9 x 13 pan or a 12”,  1.5” deep round one. Mix almond meal and the rest of the ingredients (easier in a food processor then add the chopped pecans once mixed) and crumble on top. Bake at 350º for 45 min.  If you have leftover topping, it freezes well. 

When making these for the holidays, I bake the potatoes a couple of days ahead, skin and mash them, then store in an airtight container.  I also make the topping, seal it in a baggie and refrigerate, then set it on the counter and warm to room temperature an hour or so before I start the rest of the dish.  Makes prep a little quicker when there are so many other dishes to be finished.