Coconut Pecan Sweet Potatoes

After yesterday's post I think we should do something a little more health savvy. Then, if you have any leftover apple dumplings, you won't feel as bad because you are at least eating something to help balance everything out right? Right. Let's just tell ourselves that.




If anything, this is a more healthy take on the typical sweet potato casserole. You can bake it, or throw it all in the crock pot. You can cube the sweet potatoes, or mash them all up together with the coconut and pecans. Yes to it all? Me too. 

Beautiful. Brown sugar, coconut, and pecans. Oh boy. 

Ingredients:

6 sweet potatoes, peeled and cubed (it won't matter how big/small if you're mashing it up afterwards)
1/4 cup brown sugar
1 cup crushed pecans
1/2 cup coconut
1/4 cup honey
1/4 cup melted butter
1 tsp butter extract
1 tsp cinnamon

1/2 tsp nutmeg

pinch of cloves

1/2 tsp salt


Method To The Madness:

1. Pour the prepared sweet potatoes in a lightly greased pan or crock pot. Use coconut oil! If you're baking them, preheat oven to 425.
2. Mix together the remaining ingredients and pour over potatoes. For the crock pot, cover, and cook on low for about 8 hours. If you're using a pan, cover and bake for 1 + 1/2 hours.

Once it's done baking/slow-cooking, you can either spoon that goodness onto your plate as it is, or mash it up. 

You can still top it with the good ole marshmallows, or leave it be. I'm not telling you what to do.