We had a pretty unconventional Thanksgiving this fall, which isn't all that odd for us. My local family was out traveling, so we hung out at home and worked on the sort of projects you work on when you move to a new place: we hung blinds, we helped our roommate move in to his bed room, we organized the garage, did some painting, and Oliver even crawled around in the attic for a day sealing up any cracks.
With these distractions in front of us, roasting a turkey went straight to the back burner. It wasn't until about noon that Oliver asked if maybe we should roast a chicken. I called up the store an somehow, miraculously, they were still open. So I took a break from my painting supplies and grabbed a shopping bag.
A few hours later we had a garlic-herb chicken in the oven, veggies on a sheet pan, and sweet potatoes ready for their cinnamon-pecan fate. The house filled with the smell of cranberry sauce, because I just couldn't skip it. When we all finally sat down to eat and play board games, it was a well deserved feast. The chicken was my favorite, until I tried these sweet potatoes.
After being baked, I scooped out the flesh and mashed it with butter and milk. Then I filled the skins back up and topped each potato with a cinnamon-pecan crumble and baked them all until the tops were crispy.
I know Thanksgiving has come and gone, but maybe some of you are looking for a sweet potato dish for your holiday dinner later this year... or maybe you just feel like a sweet potato. Either way, this one has your back.
Serves: 7 | Total Time:
- 5 medium sweet potatoes, similarly sized, washed
- 1/4 cup of coconut oil OR butter, divided and melted
- 2 tablespoons milk of choice (dairy, almond, coconut, etc)
- 3 tablespoons coconut sugar or brown sugar
- 1/4 cup pecan pieces
- 1/4 cup almond flour or a 1-for-1 gluten-free flour
- 1/4 teaspoon cinnamon
- Dash sea salt
- Preheat oven to 400°F. Using a knife, cut a single shallow slit through the skin of each sweet potato, from one tip to the other. Place sweet potatoes slit-side up on a pan, and bake for 45 to 1 hour, until tender. Remove from oven and allow to cool for about 30 minutes.
- Now, make a deeper cut in the same place where the slit was made in order to open the potato up. Use a spoon to scoop the fresh out of the sweet potato and into a medium sized mixing bowl. Leave about 1/8 of an inch of flesh on the inside of the skins, as this will help give them structure and prevent tearing.
- Once all of the sweet potato flesh is in your mixing bowl, add 2 tablespoons of melted coconut oil/butter and 2 tablespoons of milk. Mash until the potatoes are creamy (I leave a few chunks, just mash to your tastes). Use a spoon to scoop the mixture back into the potato skins, filling the crevices.
- In a small bowl, make the topping: Mix the remains 2 tablespoons butter with the pecans, sugar, cinnamon and your choice of flour. Add a dash of salt and stir until ingredients are incorporated. Mixture may be slightly crumbly. Spoon mixture over the open part of each sweet potato.
- Return potatoes to oven and bake for 20 more minutes, just until the topping is beginning to crisp. Allow to cool for 10 minutes before serving.