Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed
  • 1/4 cup pure maple syrup
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp sea salt
  • 1/2 cup raw pecans, roughly chopped
  • 1/2 cup old-fashioned rolled oats
  • 2 tbsp coconut oil
  • 1 tbsp pure maple syrup
  • 1/4 tsp cinnamon

Instructions:

  1. Place cubed sweet potatoes in a microwave-safe bowl with 2 tablespoons of water. Cover tightly and microwave on high for 8–10 minutes, or until a fork slides in with zero resistance.
  2. Transfer the steamed potatoes back to a bowl. While hot, add the maple syrup, melted coconut oil, vanilla, cinnamon, nutmeg, and salt. Use a hand mixer on medium speed until the mixture is velvety and smooth. Spread the mixture evenly into a 9x9 inch baking dish.
  3. In a small bowl, stir together chopped pecans, oats, melted coconut oil, maple syrup, and cinnamon. Sprinkle the mixture evenly over the sweet potato base.
  4. Bake at 350°F (175°C) for 20–25 minutes until the topping is a deep golden brown and smells nutty.