Paleo Sweet Potato Pecan Dessert Cups
Servings: 4 ramekins
Calories: 382kcal
Ingredients
- 16 oz sweet potatoes about 3 small
- ¼ cup almond milk
- ¼ cup maple syrup
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 large egg
- ¾ cup chopped pecans
- 2 tablespoons maple sugar
- ⅛ teaspoon salt
- 4 teaspoons ghee or coconut oil
Instructions
- Preheat oven to 350° and grease four 6oz ramekins with coconut oil.
- Peel and chop sweet potatoes into ½ inch chunks. Place in a 2 quart saucepan, cover with water and bring to a boil. Reduce to medium heat and cook 8-10 minutes, until potatoes are tender. Drain and place in a large bowl. Add in the almond milk, maple syrup, salt and cinnamon and blend with an immersion blender or mix with a hand mixer. Add in the egg and mix again. Divide evenly between ramekins.
- Combine pecans, maple sugar, and salt in a small bowl. Sprinkle about 2 tablespoons of the mixture on top of each cup. Top each with a teaspoon of ghee.
- Bake 20-25 minutes and serve warm. Store covered in the fridge up to a week.
- *Sweet potato layer can be made ahead and stored in the fridge. Let come to room temperature and top with pecan topping when ready to bake.
Nutrition
Calories: 382kcal | Carbohydrates: 46g | Protein: 5g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 464mg | Potassium: 549mg | Fiber: 6g | Sugar: 24g | Vitamin A: 16160IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 2mg