6 lbs sweet potatoes
4 Tbsp bourbon
1/2 Cup BBF Organic Virgin Coconut Oil
1 Cup pecan halves
1 Tsp sea salt
3 Tbsp BBF Organic Agave
1. Preheat oven to 425°F.
2. Prick sweet potatoes with fork and on a baking sheet, bake until soft, about 1 hour. Let cool 15 minutes. Peel potatoes and place in a large bowl.
3. Add bourbon, 6 tbsp. coconut oil, Agave and salt and mash with a potato masher. Transfer to a 2-quart baking dish.
4. In a small sauté pan, melt remaining coconut oil and cook pecans until fragrant, about 3 - 5 minutes. Salt to taste.
5. Reduce oven to 325°F. Arrange pecans on top of sweet potatoes. Bake for 20 to 30 minutes, until heated through and pecans are slightly browned.
Optional: Combine rolled oats with agave in oven at 325°F for 10-20 mins (or until toasted) and mix with pecan halves for topping.
Tips and Notes:
For a sweeter version, drizzle 2 - 3 tablespoons Agave over sweet potatoes and pecans before baking.
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