Pecan Sweet Potatoes

Sweet Pot Pecan
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
1 T minced fresh ginger (I like Gourmet Garden ginger paste that I store in the freezer.  It’s always around when I need it.)  
      
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.

2 comments:

  1. I think Wendy used cream in hers. Otherwise, they are the same. Very yummy!

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  2. Oh wait, I don't think she used eggs or ginger.

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