Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed
  • 1 tbsp melted coconut oil or grass-fed butter
  • 1/2 cup coconut sugar or maple syrup
  • 1/4 cup melted grass-fed butter or coconut oil
  • 2 large eggs, room temperature
  • 1/2 cup unsweetened almond milk or coconut milk
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 2 tbsp cornstarch or arrowroot powder
  • 1/4 cup crushed pecans
  • 1 tbsp maple syrup

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss cubed sweet potatoes with 1 tbsp of oil on a roasting pan.
  3. Roast for 25–30 minutes until the edges are charred and the centers are buttery-soft. Let them cool slightly.
  4. Place the roasted potatoes into a blender.
  5. Add the coconut sugar, melted butter, eggs, milk, vanilla, and all spices.
  6. Blend on high until the mixture is completely smooth and glossy.
  7. Whisk in the cornstarch by hand to ensure there are no lumps.
  8. Lower oven temperature to 350°F (175°C).
  9. Grease your baking dish or line with parchment paper.
  10. Pour the batter into the dish and smooth the top with a spatula.
  11. Optional: Mix pecans with maple syrup and sprinkle evenly over the surface.
  12. Bake for 35–45 minutes until the edges are set and slightly puffed, while the center retains a slight, custardy jiggle.