Ingredients
- 4 large sweet potatoes, peeled and cubed
- ¼ cup + 3 tbsp coconut oil, melted
- ½ cup full fat coconut milk
- 2 eggs
- 1 ½ tsp cinnamon, divided
- ¼ cup almond or coconut flour
- 1 ½ cups pecans, chopped
- 4 dates, pitted and chopped
Instructions
- Preheat the oven to 350°F.
- Add the cubed sweet potatoes to a large pot and cover with water. Bring to a boil, then reduce heat to medium, and allow the potatoes to cook for 10 to 15 minutes, or until you can easily pierce them with a fork. Drain and set aside to cool for 10 to 15 minutes.
- Place the sweet potatoes in a large mixing bowl and mash well with a fork or electric mixer. Add the ¼ cup melted coconut oil, coconut milk, eggs, nutmeg, and 1 teaspoon cinnamon, and mix until fully combined.
- Scoop the sweet potato mixture into a 9x13-inch baking dish and spread it evenly. Set aside.
- To prepare the topping, mix the almond or coconut flour with the remaining 1/2 teaspoon of cinnamon, dates, pecans, and remaining 3 tablespoons of coconut oil until combined.
- Sprinkle the topping evenly over the sweet potato mixture and bake for 40-45 minutes, or until the topping is lightly golden brown and the center is set. Cool slightly before serving. Enjoy!