Ingredients
- 2 large sweet potatoes
- 3 tbsp Cinnamon Vanilla coconut butter
- 1 tbsp maple syrup
- 1/4 tsp sea salt
- Pinch of nutmeg
- Optional: toasted pecans, flake salt
Method
- Pierce sweet potatoes with a fork and roast at 400°F for 45–60 minutes until fully soft.
- Scoop flesh into a bowl. Add coconut butter, maple, salt, and nutmeg.
- Mash until smooth. Taste and adjust.
- Top with pecans and flake salt. Serve warm.
Notes
Doubles as a dessert if you add another spoonful of coconut butter on top and a cookie.