Sweet Potato Mixture:
7 cups peeled and cubed sweet potatoes
1 cup unsweetened almond milk
2 Tablespoons Garden of Life Coconut Oil
1 teaspoon sea salt
1 teaspoon cinnamon
2 cups chopped pecans
½ cup maple syrup
1 Tablespoon Garden of Life Coconut Oil
½ teaspoon sea salt
½ teaspoon cinnamon
¼ teaspoon black pepper
Boil sweet potatoes in large pot of water until tender, rinse and drain.
Place sweet potatoes back into the pot (removed from stovetop) and add the next 4 ingredients, blend until smooth with an immersion blender (or blend in a food processor in batches until smooth).
While the sweet potatoes are boiling, make the pecans.
To make pecans, heat a large skillet on stove top to medium high, add in coconut oil, maple syrup, pecans, salt, pepper and cinnamon and stir constantly for about 5 minutes.
Remove from heat and spread pecans on a parchment-lined cookie sheet to cool.
Preheat oven to 350 degrees.
Spread blended sweet potatoes into a baking dish, sprinkle pecans on top and bake about 40 minutes.
Let stand for 15 minutes before serving.