Recipe found on vegetariantimes.com
Makes 9 servings
- 1 1/2 cups raw pecan halves
- 2 Tbs. pure maple syrup
- 1 Tbs. coconut oil, melted
- 2 Tbs. raw organic cane sugar
Sweet potato purée
- 4 medium sweet potatoes, peeled and cut into 1-inch chunks
- 1/4 cup pure maple syrup
- 2 Tbs. coconut oil
- 1 1/2 cups light coconut milk, warmed
To make candied pecans: Preheat oven to 350°F. Line baking sheet with parchment paper or coat with cooking spray. Spread pecans on prepared baking sheet and toast for 4 minutes.
Transfer pecans to large bowl and stir in maple syrup and coconut oil. Stir in sugar until pecans are thoroughly coated. Return to baking sheet and bake for 3 to 5 minutes more, or until pecans look dry. Cool. Transfer to food processor and pulse several times, or until pecans resemble chunky crumble. Transfer to small bowl and set aside.
To make sweet potato purée: Preheat oven to 400°F and line baking sheet with parchment paper, or coat with cooking spray. Toss together sweet potatoes, maple syrup and coconut oil in a large bowl. Transfer sweet potatoes to prepared baking sheet and roast for 1 hour, stirring every 10 minutes or until potatoes are fork-tender.
Purée sweet potatoes and coconut milk in food processor until creamy. Season with salt and pepper, if desired, and spread in 2-qt. casserole. Sprinkle the candied pecans over top.