Mashed Sweet Potatoes
Mashed Sweet Potatoes with Toasted Pecans
From Mo Vealey
6 sweet potatoes
1 c. coconut milk
3 eggs (beaten)
2 Tbsp. pure vanilla extract
3 Tbsp. 100% pure grade A maple syrup
1 Tbsp. ground nutmeg
1 tsp. salt
2 Tbsp. cinnamon
1-2 c. raw pecans
Preheat oven to 375 degrees. Pierce potatoes with a fork, drizzle with olive oil, then wrap individually in tin foil. Place wrapped potatoes on a baking sheet and bake for 1 hour or until soft. Once baked, remove skins and mash potatoes in a large bowl. With the oven still on, place pecans on a separate baking sheet and bake for 10 minutes (you can also drizzle 1-2 Tbsp. maple syrup over pecans to create a "candied" pecan topping).
In a separate bowl, whisk together coconut milk, beaten eggs, vanilla, syrup, nutmeg, salt and cinnamon. Fold this mixture into the mashed sweet potatoes. Once combined, taste to ensure adequate seasoning. Transfer mashed sweet potatoes to a baking dish and top with toasted/candied pecans. Bake for 10-15 minutes or until completely heated through at 375 degrees. Enjoy!!
5 Comments:
WOD as Rx: 8:48
– Jesse on December 13th, 2011 at 12:07 pm
WOD as RX’d (on Saturday): 11:48
I’m pretty sure that I could do it faster here … using my own rope, and the pull up bar at Adaptation was super slick, almost greasy!
– She Who Must Be Obeyed on December 13th, 2011 at 6:57 pm
Ow my grip! Ow! Well, it’s only a flesh wound.
75#, 90 SU, Knees to chest, 11:07.
I’m bringing a work victim to the morning class!
– Doug on December 13th, 2011 at 8:33 pm
I’m gonna try this one tomorrow (Wednesday)—will let you know how it went.
– Brian (Marsha's son) on December 13th, 2011 at 9:13 pm
8:17 Rx’d…I cannot feel my forearms.
– Brian (Marsha's son) on December 14th, 2011 at 9:44 am