Ingredients
Servings: ￩￫
| 3 | Cups Sweet Potatoes, approximately 3 large potatoes |
| 3 | Tbsp Butter, unsalted |
| 3 | Tbsp Siggi's Coconut Yogurt (or substitute 2 tbsp additional butter) |
| 2 | Large Eggs |
| .3 | Cup Almond Milk (or any milk of your choice) |
| .25 | Cup Sugar, granulated |
| 2 | Tsp Vanilla Bean Paste or Extract |
| .25 | Tsp Kosher Salt |
| 1 | Cup Pecan pieces (for topping) |
| .67 | Cup Brown Sugar (for topping) |
| .67 | Cup Flour or Matzo Meal (for topping) |
| 3 | Tbsp Butter, unsalted (for topping) |
| 3 | Tbsp Siggi's Coconut Yogurt or substitute 2 tbsp additional butter (for topping) |
| 15 | Large OPTIONAL Marshmallows |
| 1 | cup OPTIONAL Coconut Flakes, unsweetened (use marshmallows or coconut flakes but not both) |
Instructions
Peel sweet potatoes then individually wrap in foil. Bake in the 450º oven for 60-120 minutes (depending on size). Remove from oven and let cool. Turn down oven temperature to 375º.
While the sweet potatoes are cooking, make the pecan topping. Add pecans, brown sugar, and flour (or matzo meal) to a food processor and pulse a few times until crumbled into large chunks. Add melted butter (and yogurt if using) and pulse a few more times until just blended. Set aside.
Unwrap sweet potatoes and add to a large bowl and mash with a fork. You can also use a stand mixer to whisk until mashed. Add milk, eggs, butter, vanilla, sugar, salt (and yogurt if using) and whisk until well combined and smooth. If not using a stand mixer you can use a immersion blender until mixture is creamy smooth. Add mixture to 12″ ramekin or other deep dish. Add rows of marshmallow (or flaked coconut) alternating with pecan topping.
Loosely cover with foil to prevent topping from burning. Cook for 45 minutes. Remove foil and cook for another 10 minutes to brown marshmallows. Serve warm.
