4 large sweet potatoes
1/2 cup melted ghee
2 large eggs
1 cup coconut sugar
1 tsp pure vanilla extract
1 1/3 cup chopped pecans
3/4 cup coconut sugar
1/3 cup melted ghee
1/2 cup almond flour
2 tbsp tapioca or arrowroot flour
pinch of salt
Cook sweet potatoes in desired manner, until soft. See notes. Preheat oven to 375 degrees F. Spray a 2 qt baking dish with nonstick spray. Set aside.
In a large bowl, combine cooked sweet potatoes, coconut sugar, salt, vanilla, eggs and melted ghee. Beat with an electric mixer for about 3 minutes or until fluffy and smooth. Pour into prepared dish.
Bake for 25 minutes. While this baking, prepare streusel topping by combining the coconut sugar, arrowroot flour, almond flour, chopped pecans, and melted ghee in a small bowl.
Mix with a fork until it become a crumbly consistency and set aside.
After the 25 minutes, remove the sweet potato mash.
Sprinkle the baked sweet potato mixture with streusel and return to oven for about 10-15 minutes until crumble is lightly browned.
I usually peel and boil four large until they are fork tender. Usually cook on low for about an hour. WATCH to make sure you don’t overlook. If the potatoes look like they are starting to look like mush then they are too done.
I find it easier to gradually add the melted ghee to the topping mixture using your hand to mix. By gradually adding the ghee it will allow the topping ingredients to not stick together as much. You want the topping mixture to be a crumbled look.