Ingredients
Scale
- 4 medium sized sweet potatoes
- 1 tablespoon olive oil
- ¼ cup unsweetened almond milk
- 2 tablespoons unsalted, melted butter or ghee
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon salt
Topping:
- 1 cup chopped pecans
- ¼ cup pecan halves
- ¼ cup almond flour
- ¼ cup coconut sugar
- 2 tablespoons maple syrup
- 2 tablespoons unsalted, melted butter or ghee
- 1 teaspoon cinnamon
- ½ salt
Instructions
- Preheat oven to 425 degrees.
- Slice the sweet potatoes in half lengthwise and place on a foil or parchment paper lined baking sheet.
- Drizzle 1 tablespoon of oil over the cut open side of the sweet potatoes and lay them cut side down on the baking sheet. Roast for 25-30 minutes or until fork tender.
- When the sweet potatoes are cooking, prepare the topping. In a medium sized bowl combine chopped pecans, pecan halves, almond flour, coconut sugar, maple syrup, butter or ghee, cinnamon and salt. Set aside.
- Once sweet potatoes are cooked, let them cool slightly for about 5-10 minutes so you can handle them. Scoop out most of the insides but leave about ⅛ inch of sweet potato in the skin.
- Place all of the scooped out sweet potato in a large bowl and mash them with a potato masher or fork. Add almond milk, butter or ghee, maple syrup, cinnamon and salt and stir to combine fully. Scoop the mixture back into the sweet potato skins evenly.
- Top each sweet potato half with some of the maple pecan topping and return to the oven for 8 minutes. Removed and enjoy!