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Coconut-Cardamom Sweet Potatoes

Adapted from “Clean Eating” magazine

Makes 10 servings

5 medium sweet potatoes (3 1/2 to 4 lbs), peeled and cut into 3/4-inch pieces
3/4 cup light coconut milk
2 tsp cardamom, ground
1 tsp NOW Real Food® Vanilla Extract*
1/2 tsp sea salt
1/8 tsp fresh ground black pepper
1/8 tsp cayenne pepper
1/3 cup chopped NOW Real Food® Raw Pecan Halves*
  1. Preheat oven to 325°F.
  2. Bring a large pot of water to a boil over high heat.
  3. Add sweet potatoes, return to boiling and cook until soft, about 10 minutes.
  4. Drain and transfer potatoes to the bowl of a stand mixer (or use a large bowl and a hand-held electric mixer).  
  5. Add coconut milk, cardamom, vanilla, salt, black pepper and cayenne to potatoes.
  6. Mix on medium speed until smooth, scraping down sides of bowl once or twice.
  7. Transfer to a 9 x 9-inch baking dish.
  8. Sprinkle pecans evenly over sweet potato mixture.
  9. Bake 45 to 50 minutes, or until edges are slightly browned.
  10. Cool on a rack for 10 minutes and serve.

Per 1/2-cup serving:
Calories: 100
Total Fat: 3.5 g
Sat. Fat: 1 g
Carbs: 15 g
Fiber: 2 g
Sugars: 5 g
Protein: 2 g
Sodium: 120 mg
Cholesterol: 0 mg

*NOW items available at your local health food store

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