Ingredients:

3 cups baked sweet potatoes (about 5 large, sweet potatoes)

¼ cup  RxSugar

2 organic eggs (for vegan use 2 tbsp. ground flax with 6 tbsp. water, whisk and allow to sit for 5 mins.)

½ cup organic unsweetened almond or coconut milk

1-1/2 tsp pure vanilla extract 

½ tsp pink salt

Topping:

1 cup almond meal or flour 

2 tbsp. coconut flour (other flours will work)

3 tbsp.  RxSugar

⅛ tsp pink salt 

3 tbsp. coconut oil (melted) 

½ cup pecan halves, coarsely chopped

Instructions:

Step #1:  Preheat oven to 350F and prepare an 8X8 inch baking dish with cooking spray or coconut oil.

Step #2:  Combine all ingredients for the potatoes in a food processor and process until mixture is smooth. Pour mixture into baking dish.

Step #3:  Combine all ingredients for the topping (except pecans) in a medium bowl. Then, stir in pecans. Sprinkle over potatoes.

Step #4:  Bake for 20 mins and until golden brown.

To Prepare Potatoes:  

Bake the sweet potatoes for 45 mins at 400°F. Remove skins before making the dish.  If using pre-diced sweet potatoes, bake at 400°F for 15-20 mins.