From our amazing Holiday Recipe Guide, featuring family recipes from all our Board Members!
Ingredients
- 3 lbs organic sweet potatoes
- 1/4 cup + 1 Tbsp Field Day Organic Grade A Maple Syrup
- 3 Tbsp organic unsalted butter, melted (or organic coconut oil)
- 1/2 cup organic unsweetened almond, oat, or cashew milk
- 1 tsp organic pumpkin pie spice
- 1/2 tsp sea salt
- 1 cup organic pecans, chopped
Directions
- Preheat oven to 375°.
- Lightly grease a 9×9-inch baking dish with coconut oil. Peel and chop sweet potatoes into large chunks. Place in a saucepan, cover with cold water, add a pinch of sea salt, and boil until fork-tender, about 15–20 minutes. Drain well and transfer to a large bowl. Mash with ¼ cup maple syrup, melted butter (or coconut oil), milk, pumpkin pie spice and salt until smooth.
- Spread evenly into prepared dish. Mix chopped pecans with 1 Tbsp maple syrup; sprinkle over the top. Bake for 20–25 minutes until topping is golden and crisp. Cool for 5 minutes before serving warm.
- Note: Use coconut oil and cashew milk for a vegan option. Check bulk sections for organic ingredients.