• 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
  1. Preheat the oven to 350°F.
  2. 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.
  3. 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.
  4. Scoop the sweet potato mixture into a 9x13-inch baking dish and spread it evenly. Set aside.
  5. 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.
  6. 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!