No Thanksgiving dinner slump when you share this side with your guests at the table! xxck
10 large yams/sweet potatoes (approximately 6-8 pounds)
1 cup light coconut milk
1/4 teaspoon cinnamon
1/4 teaspoon pumpkin spice
Finish off with:
Roasted Pecans: Toss in coconut oil, sea salt, a touch of brown sugar and cinnamon
Wash and pat all the potatoes dry, cut into 1-2 inch cubes. On a large sheet tray, toss the potato cubes in olive oil and roast in a 375 degree oven, for approximately 40-45 minutes, or until golden brown.
When the potatoes have cooled slightly, add them into a large food processor with the coconut milk. Add in all spices and salt, blend until well-combined and super creamy. Top off with roasted pecans and toasted shaved coconut, if desired.