Loaded Sweet Potato Mashed

Sweet potato is my favorite tuber. It is naturally sweet and it sweetness suit it for a sweet or salty course. Sweet potatoes are mostly use during November because people start cooking pies, soups, salads and mashes. So I think that this dish will suit you best for that time of the year.

Instead of boiling the sweet potatoes, I roast them in the oven. The difference is that with boiled sweet potatoes your mashed will be evenly soft, but when you roast them you will have a variety of textures in each bite and also a roast flavor. In conclusion, roasting the sweet potatoes make this mashed a funnier and more interesting one.

Once our main ingredient is done, I blended them in a food processor with orange juice. I saw this action at http://www.thehealthymaven.com and it was so curious to me that I decided to added it to my recipe. Later, I added the Icadelicias Hazelnut Spread for a twist on the flavor and texture.

During the prepping time, I had the idea to saute some onions and layered them along the pecans because I love onions! So I built a layer of sweet potato mash, pecan and onion until reaching the top of my casserole.

At the end, we have the most fun and delicious Loaded Sweet Potato Mash with pecan and onions that adds a crunchy texture, a nutty, cinnamon and slightly sweet flavor.

Ingredients:

3 big sweet potatoes chopped in small pieces

a drizzle of organic coconut oil

1 cup organic, natural and preferably homemade orange juice

2 T Icadelicias Hazelnut Spread (Icadelicias Almond Spread also works)

1/2 cup pecans

half of an onion chopped an saute with your preferred spice

sea salt to taste

Procedure:

1- First, pre heat the oven at 230°C.

2- In a flat baking tray, add the chopped sweet potatoes with a drizzle of organic coconut oil and sea salt to taste.

3- Cook them in the oven for about 50 mins or until they become tender.

4- Once done, blend them in the food processor with the orange juice until smooth.

5- Then, add the Icadelicias Spread and blend again.

6- Now, saute the onion in the baking pan until tender and a little bit burnt.

7- In a casserole, add the sweet potato in the bottom, then incorporate the pecans and onions. Repeat the process until reaching the bottom part.