Servings: 6-8
Time: 45 min
Ingredients
5 large sweet potatoes
2 Tbsp ghee (or butter)
2 Tbsp maple syrup
1 tsp vanilla extract
1 tsp cinnamon
Salt, to taste, extra if using unsalted butter
For topping
1 cup walnuts
2 Tbsp coconut oil, melted
1 Tbsp maple syrup
1 tsp cinnamon
2 Tbsp ghee (or butter)
2 Tbsp maple syrup
1 tsp vanilla extract
1 tsp cinnamon
Salt, to taste, extra if using unsalted butter
For topping
1 cup walnuts
2 Tbsp coconut oil, melted
1 Tbsp maple syrup
1 tsp cinnamon
Directions
Heat oven to 350 degrees.
Peel and cut the sweet potatoes into large chunks. Place in a large pot and just cover with water. Boil for 10-12 minutes or until potatoes are easily pierced with a fork. Drain sweet potatoes and place back in pot.
While potatoes are cooking, make topping in a small bowl by combining all topping ingredients.
Mash sweet potatoes. Add ghee/butter, vanilla extract, cinnamon, and salt to the potatoes and mix thoroughly. Place sweet potatoes in a large casserole dish and top with topping.
Bake 18-20 minutes.
Adapted from Paleo Grubs
Peel and cut the sweet potatoes into large chunks. Place in a large pot and just cover with water. Boil for 10-12 minutes or until potatoes are easily pierced with a fork. Drain sweet potatoes and place back in pot.
While potatoes are cooking, make topping in a small bowl by combining all topping ingredients.
Mash sweet potatoes. Add ghee/butter, vanilla extract, cinnamon, and salt to the potatoes and mix thoroughly. Place sweet potatoes in a large casserole dish and top with topping.
Bake 18-20 minutes.
Adapted from Paleo Grubs
