2 pounds sweet potatoes
1/2 cup pecans, divided
1/4 cup maple syrup
2 Tablespoons coconut oil or butter
1/4 cup warm water
Preheat oven to 350 degrees.
Bake sweet potatoes until soft to touch.
Roast pecans for 10-15 minutes, until
lightly toasted. Cool, chop and set aside.
Peel sweet potatoes and mash or whip
with maple syrup, coconut oil and
desired texture is achieved.
Stir in half the nuts.
Spoon into casserole,
cover and bake until hot.
Top with remaining pecans and serve.
Cover and refrigerate leftovers.