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Ingredients
2 ½ - 2 ¾ pounds sweet potatoes (about 4 medium sweet potatoes)
1 teaspoon + a pinch sea salt
1 teaspoon cinnamon, divided
¼ teaspoon + a pinch nutmeg
¼ teaspoon chili powder
1 cup pecans, ½ cup chopped and ½ cup whole
Directions
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Preheat oven to 375 F. Grease a 9-10 inch (square, round or oval) or 1.5-quart baking dish and set aside.
Bake sweet potatoes in the oven for 40-50 minutes or until soft and cooked through. Baking time will depend on the size of sweet potatoes.
While sweet potatoes are baking, in a small bowl add 1 cup pecans, 3 strips cooked and chopped bacon, 1 tablespoon melted Organic Valley Ghee, 1/2 teaspoon cinnamon, pinch of nutmeg, pinch of salt and mix to combine. Set aside.
When sweet potatoes are done, remove from oven and let set for 5 minutes.
After the 5 minutes, remove the peels of the sweet potatoes and add the peeled sweet potatoes to a food processor (one that holds at least 8 cups). You may also use a hand mixer or stand up mixer for this step.
Add 1/3 cup Organic Valley Milk, 1 1/2 tablespoons Organic Valley Ghee, 1 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon chili powder and process until smooth. May need to scrape sides once or twice. Next, add the 2 eggs and process again just until smooth.
Transfer the sweet potato filling to the prepared baking dish and spread out evenly. Top with the pecan and bacon mixture.
Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes. If pecans begin to get too brown, cover again with foil. Serve warm.
© The Real Food Dietitians 2024. All rights reserved.
