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Preheat oven to 400 degrees.
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Grease a baking dish with coconut oil. Set aside.
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Place sweet potatoes on a baking sheet lined with parchment paper and bake for 45 minutes until soft.
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In a small bowl, mix together ingredients for pecan topping. Set aside.
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Remove sweet potatoes from oven. Remove the skin from the potatoes. I just use a fork, they come off easily.
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Place sweet potatoes in the prepared baking dish.
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Mash with a fork, a potato masher or a mixer until smooth (you can leave some lumps if you like it like that).
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Mix coconut oil, male syrup, almond milk, vanilla, salt and cinnamon with mashed sweet potatoes.
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Spread pecan topping on top of mashed sweet potatoes.
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Lower oven temperature to 375 and bake for 30 minutes. Serve immediately or allow to cool for a few minutes.