These are a delightful holiday treat!
6 medium sweet potatoes
3 eggs
1/2 C coconut cream
1/4 C sugar or 6 packets of Truvia
1 1/2 tsp salt
3 tsp vanilla
3/4 C almond meal or almond flour
1/2 C butter
1 1/2 C pecans, chopped
3/4 C brown sugar
3/4 C coconut 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 and spread the first seven ingredients in a 9 x 13 pan or a 12” round one. Mix almond meal and the rest of the ingredients (easier in a food processor) 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 to 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.
I think Wendy used cream in hers. Otherwise, they are the same. Very yummy!
ReplyDeleteOh wait, I don't think she used eggs or ginger.
ReplyDelete