per 1 serving size (Recipe makes 6 servings)
Amount Per Serving
Calories from Fat 181
% Daily Values*
Total Fat 20.08
Saturated Fat 5.37
Polyunsaturated Fat 0.23
Monounsaturated Fat 0.34
Total Carbohydrate 22.38
Dietary Fiber 4.47
Vitamin A 230.67%
Vitamin C 21.83%
* Nutritional Values are estimated and may vary
A sweet and savory dish that combines the crunchy texture of toasted pecans and the smooth texture of whipped sweet potatoes.
Preheat oven to 425 degrees.
Slice sweet potatoes in half, lengthwise. Place flesh side down on a lined baking sheet, sprayed with coconut oil. Roast for 40 minutes or until fork tender.
In a frying pan, heat olive oil over medium heat, saute onions until translucent or golden brown, whichever you prefer. Add ground chicken, salt, and pepper, cook all the way through until browned. Drizzle with 1 tablespoon maple syrup.
In a small bowl, mix pecans with cinnamon, set aside.
When sweet potatoes are done, scoop out the insides (everything minus the skin) and mix with the chicken mixture.
Spray a 13Ã—9 baking dish with coconut oil spray, and spread the sweet potato/chicken mixture on the bottom. Sprinkle pecan/cinnamon mixture on top.
Mix melted coconut oil with 1 tablespoon of maple syrup and drizzle evenly on top of the pecans.
Bake for 25 minutes or until heated evenly and the top is toasted.
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