Sweet Potato Purée with Candied Pecans
This recipe straddles the line between luscious side dish and low-key dessert. To bring the dish to a potluck, keep the candied pecans crunchy by packing them separately and sprinkling them on the dish just before serving.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
This recipe straddles the line between luscious side dish and low-key dessert. To bring the dish to a potluck, keep the candied pecans crunchy by packing them separately and sprinkling them on the dish just before serving.
Ingredients
Candied pecans
- 1 1/2 cups raw pecan halves
- 2 Tbs. pure maple syrup
- 1 Tbs. coconut oil, melted
- 2 Tbs. raw organic cane sugar
Sweet potato purée
- 4 medium sweet potatoes, peeled and cut into 1-inch chunks
- 1/4 cup pure maple syrup
- 2 Tbs. coconut oil
- 1 1/2 cups light coconut milk, warmed
Preparation
1. To make Candied Pecans: Preheat oven to 350°F. Line baking sheet with parchment paper, or coat with cooking spray. Spread pecans on prepared baking sheet, and toast 4 minutes.
2. Transfer pecans to large bowl, and stir in maple syrup and coconut oil. Stir in sugar until pecans are thoroughly coated. Return to baking sheet, and bake 3 to 5 minutes more, or until pecans look dry. Cool. Transfer to food processor, and pulse several times, or until pecans resemble chunky crumble. Transfer to small bowl, and set aside.
3. To make Sweet Potato Purée: Preheat oven to 400°F, and line baking sheet with parchment paper, or coat with cooking spray. Toss together sweet potatoes, maple syrup, and coconut oil in large bowl. Transfer sweet potatoes to prepared baking sheet, and roast 1 hour, stirring every 10 minutes, or until potatoes are fork-tender.
4. Purée sweet potatoes and coconut milk in food processor until creamy. Season with salt and pepper, if desired, and spread in 2-qt. casserole. Sprinkle Candied Pecans over top.
Nutrition Information
- Calories 285
- Carbohydrate Content 26 g
- Cholesterol Content 0 mg
- Fat Content 20 g
- Fiber Content 3 g
- Protein Content 3 g
- Saturated Fat Content 7 g
- Sodium Content 23 mg
- Sugar Content 15 g