Recipe created by Peyton Pratte @choosing_balance
15m
PREP TIME
1hr 15m
COOK TIME
15
INGREDIENTS
Recipe created by Peyton Pratte @choosing_balance
15m
PREP TIME
1hr 15m
COOK TIME
15
INGREDIENTS
Ingredients 5 Servings
- Sweet Potatoes
- 3 large sweet potatoes
- 3 tablespoons maple syrup
- 2 tablespoons melted coconut oil
-
1/4
cup
plain
coconut yogurt
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Substitutions available
- Greek yogurt (recipe will not be vegan)
- 1/2 teaspoon McCormick® All Natural Pure Vanilla Extract
- 1/2 teaspoon McCormick® Ground Cinnamon
- 1/2 teaspoon McCormick® Pumpkin Pie Spice
- 1/4 teaspoon McCormick® Ground Nutmeg
- 1/8 teaspoon salt
- Pecan Topping
- 4 tablespoons vegan butter
- 4 tablespoons coconut sugar
- 1/3 cup chopped pecans
- 2 tablespoons almond flour
- 1/4 teaspoon McCormick® Ground Cinnamon
- Other Toppings
- 1/2 cup vegan-friendly mini marshmallows
INSTRUCTIONS
- 1 Preheat oven to 400°F. Bake the sweet potatoes for 1 hour. Cool Slightly. Cut in half lengthwise and remove the middle with a spoon and add to a bowl.
- 2 Add the rest of the sweet potato ingredients (maple syrup, coconut oil, yogurt, cinnamon, vanilla, pumpkin pie spice, salt and nutmeg) and mix well until blended then add back into the sweet potatoes.
- 3 Add pecan topping ingredients into a food processor and chop. Sprinkle on top of the sweet potatoes.
- 4 Bake 10 minutes. Add mini marshmallows on top. Bake 5 more minutes.
- 5 Remove and enjoy!
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
