Candied Sweet Potatoes with Pecans and Dates

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 cup Dates, pitted
  • 3 Sweet potatoes, med large

• Condiments

  • 1 tbsp Maple syrup, pure

• Baking & Spices

  • 1 tsp Cinnamon
  • 1 generous pinch Salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 6 tbsp Coconut oil

• Nuts & Seeds

  • 1/3 cup Coconut, unsweetened
  • 1 cup Pecans, raw

Found on paleorunningmomma.com

Description

Ingredients

• 3 med-large sweet potatoes
• 2-3 tbsp melted coconut oil (for roasting the potatoes)
• generous pinch salt
• 1 cup raw pecans, chopped
• 1 cup pitted dates, chopped (soften first if theyre very hard)
• ¼ cup coconut oil, melted
• 1-2 Tbsp pure maple syrup (depending on level of sweetness you want)
• 1 tsp cinnamon
• 1 tsp pure vanilla extract
• ⅓ cup unsweetened shredded coconut

Directions

• First, preheat your oven to 425 degrees. Peel your sweet potatoes and cut into ½-1 inch cubes for roasting.
• Toss the sweet potato cubes with the ¼ cup melted coconut oil and dash of salt, and spread on a parchment lined baking sheet in a single layer. Roast for 25 minutes until tender.
• While the sweet potatoes are roasting, combine the chopped pecans and dates in a medium bowl and stir in the ⅓ cup melted coconut oil, maple syrup, cinnamon, vanilla and coconut flakes
• When the sweet potatoes are done roasting, remove from oven and turn down the heat to 350 degrees.
• Transfer the sweet potatoes to a 9 inch baking dish and sprinkle the pecan-date mixture over them generously.
• Bake in the preheated oven for 20-25 minutes or until toasty and lightly browned on top.
• Serve and enjoy anytime, not just the holidays!