Coconut Cardamom Sweet Potatoes

• 5 medium sweet potatoes, peeled and cut into 3/4-inch pieces (3.5 - 4 lbs)
• 3/4 cup light coconut milk
• 2 teaspoons cardamom, ground
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract (could add another 1/2 tsp perhaps)
• 1/4 cup honey
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1/3 cup chopped pecans

1. Bring large pot of water to a boil over high heat. Add sweet potatoes. Return to boiling. Cook until soft, about 10 minutes. Drain and put in a large bowl.
2. Add coconut milk, cardamom, vanilla, coconut extract, honey, brown sugar, salt, black pepper and cayenne; in other words, everything except the peanuts. Mix until smooth.
3. Put in a 9x9 dish. Sprinkle pecans over it.
4. Bake at 325 for 45 - 50 minutes or until edges are slightly browned. Cool on a rack for 10 minutes and serve.

sweet potatoes, light coconut milk, cardamom, vanilla, coconut, honey, brown sugar, salt, black pepper, cayenne pepper, pecans

Taken from www.food.com/recipe/coconut-cardamom-sweet-potatoes-404721 (may not work)