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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. sweet potatoes (peeled and chopped into chunks or rounds)
- 1/4 cup milk (I use unsweetened almond, cashew, or coconut milk)
- 3 Tbsp. coconut oil (ghee or vegan butter, softened)
- 3 Tbsp. pure maple syrup
- 1 tsp. vanilla
- 1 large egg (optional, lightly beaten)
- 1 1/3 cups pecans (roughly chopped)
- 2 Tbsp. coconut oil
- 2 Tbsp. pure maple syrup
- 2 Tbsp. almond flour (or all purpose flour for non paleo version)
- 1/2 tsp. canela
- 1/8 tsp. nutmeg
- 1/8 tsp. salt
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