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Ingredients
- For the potatoes:
- 2 sweet potatoes, peeled and chopped
- 1/2 cup coconut cream
- 1 tsp vanilla extract
- Pinch sea salt
- For the crust:
- 2 1/2 cups pecans
- 3 T pepitas
- 2 T coconut sugar
- 2 T coconut flour
- 2 T maple syrup
- 2 T unsweetened applesauce
- Pinch sea salt
Details
Servings 10
Preparation time 15mins
Cooking time 105mins
Adapted from mywholefoodlife.com
Preparation
Step 1
1. In a large stock pot, add the potatoes and water. Boil until soft.
2. Preheat oven to 350.
3. Transfer the potatoes to a mixing bowl. Add the coconut cream, vanilla and salt and whip until smooth.
4. Spoon mixture into a casserole dish and bake for 25 minutes.
5. While the potatoes are cooking, mix all the topping ingredients in a bowl.
6. Spread the topping over the potatoes and cook for another 15 minutes.
7. Serve immediately.
This should last at least 4 days in the fridge. The topping might soften after being stored in the fridge. To crisp it back up, just pop it in the oven for 10 minutes. Enjoy!
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