Follow our instructions for best results!
Peel sweet potatoes and cut into chunks. Add to a steamer basket and cook on high heat for 30 minutes or until fork tender. Meanwhile add pecans, oats and dried cranberries to a large bowl.
To a second bowl whisk coconut flour, coconut sugar, cinnamon and salt to combine. Toss nuts into the flour mixture and pour in melted butter. Fold to coat the nuts evenly. Set aside
Add cooked sweet potatoes to a large bowl and mash using either a potato masher or handheld whisk.
Fold in the egg, maple, vanilla, milk, cinnamon and salt. Whisk mixture to combine until the sweet potatoes are whipped and creamy.
Transfer sweet potatoes to a casserole or baking dish. Top with pecan mix. Bake at 350F for 45-50 minutes.