INGREDIENTS
For the Sweet Potato filling:
2½–2¾ lbs. sweet potatoes (about 4 garnet or jewel medium sweet potatoes)*
¼ cup maple syrup
⅓ cup dairy or non-dairy milk of choice
1½ tablespoons butter, melted)
1 teaspoon sea salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon chili powder
2 whole eggs
For the Topping:
1 cup pecans (½ cup chopped + ½ cup pecan halves)
1 tablespoon butter, melted
½ teaspoon ground cinnamon
Pinch of nutmeg
Pinch of salt
3 strips bacon, cooked and chopped (save until the end for garnish!)
INSTRUCTIONS
1. Preheat oven to 375ºF. Grease a baking dish 9 x 13 or a round dish, and set aside.
2. 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. You can also microwave them on high for 8-10 minutes.
3. While sweet potatoes are baking, in a small bowl add the topping ingredients and mix to combine. Save for later.
4. When sweet potatoes are done, remove from oven and let set for a few minutes to cool.
5. Then, remove the outer skin from the sweet potatoes and add the peeled sweet potatoes to a large bowl. Mash with a fork or use a hand mixer or standup mixer to mix well.
6. Add the rest of the filling ingredients (except for the eggs) and mix until smooth.
7. Lastly, add the eggs and mix again just until smooth.
8. Transfer the sweet potato filling to the prepared baking dish and spread out evenly. Top with the pecan mixture.
9. Cover with foil and bake for 30 minutes. Remove foil, add the cooked and crumbled bacon; bake for an additional 10-15 minutes, uncovered. If pecans begin to get too brown, cover again with foil.
10. Enjoy!