What holiday would be complete without sweet potatoes? Unfortunately, too many sweet potato dishes are sugar-laden and can lead to a dieting disaster. But not this version—it doesn't get much cleaner than this. Even your relatives expecting the traditional marshmallow-topped casserole will be coming back for seconds.
- 4 lb sweet potato
- 2 cup pecans
- ¼ cup sugar-free maple syrup
- 2¼ tsp sea salt
- 1 tsp chinese 5-spice seasoning
- 1½ cup water
- ⅔ cup brown rice syrup
- Preheat the oven to 350 degrees F.
- Prick the potatoes all over with a fork, and wrap them individually in foil. Roast until soft throughout, about 60 minutes. Once done, unwrap the potatoes and let cool slightly.
- Combine the pecan halves, syrup, one teaspoon of the sea salt, and the Chinese five spice in a bowl. Remove the pecans once tossed, but save the rest of the bowl's ingredients.
- Once the potatoes are cool enough to handle, scoop out the flesh and place in a large food processor. Add the water, brown rice syrup, and remaining soaking juice, and blend until the potatoes are smooth.
- Spoon the potatoes into a 13x9x2 cast-iron baking dish or well-greased glass pan, and top with the soaked pecan halves.
- Bake the potatoes for 40 minutes. Let the dish cool for at least 20 minutes before serving.