This has to my favorite recipe for Thanksgiving. In fact, I love it so much that I make it a few times a year. When Oh! Nuts offered me the choice of a product to use in a recipe I knew pecan halves were neccessary.
3 pounds sweet potatoes, peeled and steamed
1/2 cup sucanat
1/2 cup orange juice
1 teaspoon cinnamon
1 teaspoon salt
1/4-1/2 teaspoon pepper (I prefer more pepper and a sweet-spicy taste.)
1/4 cup sucanat
4 tablespoons coconut oil
1. Mash sweet potatoes, sucanat, orange juice, and spices.
2. Spread into casserole dish and top with pecans.
3. Sprinkle with 1/4 cup of sucanat and dot with coconut oil.
4. Bake at 350 for 20-30 minutes until sucanat melts and carmelizes.
5. Serve and enjoy!
FTC disclosure: I received the pecans from Oh! Nuts to use in a recipe.