Pecan Sweet Potato Dish

Preheat oven at 350º

Remove the bad spots from:
3 small-medium or 1 - 2 large,
sweet potatoes (about 3 c)
Rinse & put in a glass pan with:
1 - 2 c water

Bake at 350º for 1 1/2 - 2 hrs.

After baking the sweet potatoes, let cool.
(to cool faster, you can cut each sweet potato in half & put on plates, or cool by running the sweet potatoes under cold water or setting them in a container of cold water until they are cool)

When cool, peel off the skins, or scoop out with a spoon.

Put in a blender & blend:
the baked sweet potatoes
1 T pure maple syrup
1 t almond butter
1 t coconut butter
1/8 t salt
1 c water
for 30 sec. - 1 min.

For a crunchier dish
Sprinkle:
1/2 - 1 c pecans (taste for freshness)
in the bottom of an 8x11 dish before pouring the blended sweet potatoes in it.
Otherwise, just pour the sweet potato mixture in the 8x11 glass pan & smooth out.

Put in a separate bowl:
(one of these whole grain flour options)
1/3 c wheat
OR
1/2 c rice, spelt or teff
OR
2/3 c barley or oats
1 c pecans
1/3 c pure maple syrup or honey
1/16 t salt
1/4 c water
& stir or whisk.

Spoon this pecan mixture on top of the sweet potato mixture, spreading out the pecans.
Bake uncovered at 350º for 45 - 50 min. or more until the center topping is firm & doesn't stick to the spoon when you tap it.

If the topping sticks to the edges, go around the pan with a knife to loosen it.
Cut into squares for easy serving.

Can serve warm
or refrigerate until serving.
Refrigerate in an airtight container
for up to 3 days
or freeze.

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