Sweet and creamy mashed sweet potatoes with coconut milk topped with candied pecans.
4 medium sweet potatoes peeled and cubed
1 can full-fat coconut milk
1 tsp salt
3 cups candied pecans finely chopped
2 Tbsp brown sugar
Preheat oven to 350 degrees Fahrenheit
In a large pot cover the sweet potatoes with water and cook over medium heat until they can be easily pierced with a knife.
Drain and add the coconut milk and salt. Mash the potatoes until completely smooth.
Transfer to a large oven-safe bowl or 8 x 10 baking dish. Cover with pecans and brown sugar. Bake for 10 mins.
Remove from oven and allow to cool for 10 to 15 before serving.
- Serving Size: 10
- Calories: 361
- Fat: 29.2
- Carbohydrates: 21
- Protein: 5
Keywords: Vegan, Thanksgiving, Holiday, Gluten-free