Total Time: 2 hours, 15 minutesServes: 8–10
4 pounds sweet potatoes
1–1/4 cup coconut sugar, divided
3/4 cup butter, divided and softened
1/4 cup coconut milk
1 teaspoon vanilla extract
1 tablespoon sea salt
1/3 cup gluten-free flour
1/2 cup chopped pecans
Heat the oven to 400 F.
Prick the sweet potatoes multiple times with a fork and place them in a baking dish. Bake the potatoes in the oven for 60-90 minutes or until cooked through and tender.
Reduce the oven temperature to 350 F.
Peel the sweet potatoes, place them in a large mixing bowl, and mash them with a fork or potato masher. Add 3/4 cup coconut sugar, 1/2 cup butter, and the coconut milk, eggs, vanilla and salt. Mix until well blended.
Spread the mixture evenly in a 9 x 13-inch glass baking dish.
In a small mixing bowl, mix 1/2 cup coconut sugar and the flour. Add 1/4 cup butter and combine the ingredients with your hands until it resembles a crumble. Stir in the pecans.
Spread the crumble mixture over the sweet potatoes and bake for 30 minutes. Serve warm.