Pecan Pie Sweet Potatoes
- 2-3 Sweet Potatoes
- 2 tbsp. OLiV Butter Extra Virgin Olive Oil
- 2 tsp. OLiV Cinnamon Pear Balsamic Vinegar
- 1 tsp. Cinnamon
- 1/4 Pecans, chopped
- 4 tsp. Coconut or Brown Sugar
- 2 tsp. Maple Syrup
- Sea Salt, to taste
Preheat oven to 375ºF and line a baking sheet with tin foil.
Place sweet potatoes on a baking sheet and bake until soft (about 1 hour). Set side for about 10 minutes until cool enough to handle.
Slice down the centre of each potato and gently peel back just enough skin so you can scoop into the potatoes. Scoop the insides of the potatoes into a medium bowl, making sure not to break the skin. Leave a little bit of the potato around the outsides, to help the potato hold its shape.
Add the Butter EVOO, cinnamon and sea salt into the potatoes and mash together until evenly mixed.
Gently scoop the filling back into each potato to fill it.
In a small bowl, stir together the OLiV Cinnamon Pear Balsamic, maple syrup and sugar. Stir in the diced pecans.
Divide the mixture between the potatoes, and spread out along the centre of each.
Bake for another 15 minutes until the cinnamon mixture has set.