A creamy, crispy side dish made of sweet potatoes, coconut milk and a delicious oat & pecan topping. Enjoy with your Thanksgiving meal or as a healthy dessert afterward.
Ingredients
2 Sweet Potatoes, peeled & cubed
½ C. Coconut Milk
2 Egg Whites
2 Packets Stevia or ½ C. Sugar
2 T. Cinnamon
2 tsp. Nutmeg
3 T. Coconut Oil, melted
½ C. Old Fashioned Oats
¼ C. Pecans, chopped
1 tsp. Salt
Instructions
Preheat oven to 350.
Peel and cube sweet potatoes. Add to a pot of water and boil for about 20 minutes.
Drain potatoes from water and puree them in a blender or food processor with the milk, egg whites, 1 packet of stevia, 1 T. of Cinnamon and 1 tsp. of Nutmeg.
Pour potato mixture into a baking dish.
Combine pecans, oats, melted coconut oil, and the remaining stevia, cinnamon, nutmeg and salt in a small bowl. *Tip: Add whole pecans to a plastic sandwich bag, then break apart with a mallet (or even a coffee mug) to make pieces if yours aren't already chopped.
Evenly distribute topping over the potato mixture.
Bake uncovered for about 40 minutes.
Enjoy!
Nutrition Information
Serving size: 1 Calories: 167
Recipe by Whitney E. RD at https://www.whitneyerd.com/2014/11/sweet-potato-coconut-crisp.html