Ingredients:

  • 3 lbs sweet potatoes, scrubbed
  • 1/4 cup maple syrup
  • 1/2 cup unsweetened almond milk
  • 2 large eggs
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp sea salt
  • 1 cup pecan halves, roughly chopped
  • 1/2 cup oat flour
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil, melted
  • 1/4 tsp sea salt

Instructions:

  1. Preheat oven to 400°F (200°C). Place whole sweet potatoes on a parchment-lined baking sheet and roast for 45–60 minutes until soft. Let cool slightly and remove skins.
  2. Transfer roasted potatoes to a large bowl. Add maple syrup, almond milk, eggs, melted butter, vanilla, cinnamon, nutmeg, and salt. Use an electric hand mixer on medium-high speed until smooth and airy.
  3. Pour the potato mixture into a 9x13 inch baking dish and smooth the top.
  4. In a small bowl, toss the chopped pecans, oat flour, maple syrup, coconut oil, and salt until evenly coated.
  5. Sprinkle the pecan topping across the potatoes. Bake at 350°F (175°C) for 25–30 minutes until edges are bubbling and the topping is deep golden brown.