- 6 medium-sized Sweet potatoes (peeled and cubed)
- 1/2 cup Coconut milk
- 2 tbsp Coconut oil (melted)
- 2 tbsp Orange juice
- 1 tsp Ginger (grated)
- 1 tsp Cinnamon
- pinch Salt
- 1 cup Pecans (raw)
- 2 tbsp Maple syrup
- 1 tbsp Coconut oil (melted)
- 1 tsp Cinnamon
- 1/2 tsp Sea salt
- Preheat oven to 350F and then start by filling a large sauce pot with water and place all the chopped sweet potatoes in it. Place the saucepan over a high-heat on the stove top and bring the water to a boil. Cook the potatoes for anywhere from 15 to 20 minutes until they’re tender when pierced with a fork. Remove from heat and strain the excess water.
- Return the sweet potatoes to the pot they were cooked in and drizzle 1 tablespoon of olive oil, butter or clarified butter on top of them. Using a masher or hand-mixer, mash the potatoes until smooth. As you continue to mash, slowly pour the coconut milk in, followed by the vanilla extract.
- Transfer the mashed mix into a baking dish, or better yet, a casserole dish and set aside.
- In a medium bowl, toss the walnuts in the remaining oil or butter. Sprinkle with the cinnamon and cocoa powder and then give it another good mixing. Evenly cover the mashed potato mixture with the topping, put in the preheated oven and cook for about 20 minutes and, once finished, indulge!
Dr. Keesha Ewers, PhD, ARNP is a Doctor of Sexology, trauma informed therapist, is board certified in Functional medicine and holds an advanced certification in Ayurvedic medicine, and is the founder and medical director of the Academy for Integrative Medicine Health Coach Certification Program.
Dr. Keesha has been in the medical field for over 30 years. After being diagnosed with rheumatoid arthritis—an incurable disease according to Western medicine—she discovered how to reverse autoimmunity using her Freedom Framework® Method, which she has now used with thousands of her own patients and teaches to her health coach students in her online certification program.