- 4 lbs Sweet Potato
- 1/4 cup Coconut Milk
- 1 tsp Orange Zest
- 1 1/2 tsp Salt
- 1/2 cup Pecans chopped
- 3 Tbls Maple Syrup
- 1 tsp Cinnamon
- 1/8 tsp Ground Cloves
- 1 pinch Cayenne Pepper
- 3 Tbls Pomegranate Seeds
In a large pot, boil sweet potatoes until fork tender. Drain well and return to pot.
Add coconut milk to pot and use a hand mixer to get potatoes to a whipped but chunky consistency. Add a little more coconut milk if needed. Fold in orange zest and salt until evenly incorporated.
Scoop potatoes into a serving platter
Toast pecans on a baking sheet at 400 for 5 minutes or until they are a light golden brown. Remove from oven and pour maple syrup over them. Sprinkle on cloves and cayenne. Toss mixture together with a fork. Add pecans to the top of potatoes.
Sprinkle with pomegranate seeds and serve immediately.