Sweet Potato Puree with 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
• 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

1. To make Candied Pecans: Preheat oven to 350F.
2. Line baking sheet with parchment paper, or coat with cooking spray.
3. Spread pecans on prepared baking sheet, and toast 4 minutes.
4. Transfer pecans to large bowl, and stir in maple syrup and coconut oil.
5. Stir in sugar until pecans are thoroughly coated.
6. Return to baking sheet, and bake 3 to 5 minutes more, or until pecans look dry.
7. Cool.
8. Transfer to food processor, and pulse several times, or until pecans resemble chunky crumble.
9. Transfer to small bowl, and set aside.
10. To make Sweet Potato Puree: Preheat oven to 400F, and line baking sheet with parchment paper, or coat with cooking spray.
11. Toss together sweet potatoes, maple syrup, and coconut oil in large bowl.
12. Transfer sweet potatoes to prepared baking sheet, and roast 1 hour, stirring every 10 minutes, or until potatoes are fork-tender.
13. Puree sweet potatoes and coconut milk in food processor until creamy.
14. Season with salt and pepper, if desired, and spread in 2-qt.
15. casserole.
16. Sprinkle Candied Pecans over top.

pecan halves, maple syrup, coconut oil, cane sugar, sweet potatoes, maple syrup, coconut oil, light coconut milk

Taken from www.vegetariantimes.com/recipe/sweet-potato-puree-with-candied-pecans/ (may not work)