- 3 lb. Garnet Yams, skins left on
- 1/2 tsp sea salt
- 1/2 tsp cardamom
- 1-2 TBL Maple Syrup
- 1/4 c. Coconut Milk or So Delicious Coconut Cremer (plain)
- 2 TBL pecans, toasted & chopped
Preheat oven to 400 degrees. Wash sweet potatoes well and poke holes in them using a fork. Place on a baking sheet lined with parchment paper and spray with olive oil to coat. Cook until tender, about 45 minutes. Potatoes are done when you can easily poke through to the center with a knife. Remove from oven and split lengthwise to cool.
While potatoes are still warm, scoop out flesh using a spoon into a bowl. Add the rest of the ingredients and mash well using a hand masher. If potatoes are too thick, add more coconut milk. Season to taste with more salt & pepper if necessary and top with toasted pecans.