This is a great side dish for the holiday season! Made this for a dinner of 20 people, turned out great. Super easy too – which is what I like. The original recipe is from Paleo Comfort Foods (great cookbook – get it if you don’t have it already). My version below. Enjoy and Happy Holidays!!
Side note – have some left? Fry it up in a pan and crack an egg over it with bacon for breakie. NOM NOM NOM
Ingredients (serves 8)
- 6 large sweet potatoes, peeled and chopped into chunks;
- 1 cup pecans, chopped (I used my mini food processor – works great)
- 3 eggs
- 3/4 of can full-fat coconut milk (canned)
- 2-3 tbsp vanilla extract (you can use less, I LOVE vanilla)
- 1/2 tbsp cinnamon;
- 1 tbsp pumpkin pie spice (or nutmeg – corriander would be a great addition)
- 3 tbsp coconut butter or oil
- 1 tbsp lemon zest (optional, but awesome)
- Sea salt and freshly ground black pepper to taste;
- Preheat oven to 350F and then start by filling a large sauce pot with water and place all the chopped sweet potatoes in it. Place the saucepan over a high-heat on the stove top and bring the water to a boil. Continue cooking the potatoes for anywhere from 15 to 20 minutes, basically until they are tender when pierced with a fork. Remove from heat and strain the excess water.
- While the taters are cooking, mix together eggs, spices, coconut butter/oil, zest in a small bowl.
- Return the drained sweet potatoes to a bowl, add the coconut milk. Using a masher or hand-mixer, mash the potatoes until smooth. Add the coconut milk, mix again.
- Now pour in spice-egg mix, mix again.
- Pour tater mix a greased, oven safe bowl. Top with chopped pecans.
- Place in preheated oven and cook for about 20 minutes and, once finished, indulge!