INGREDIENTS
9 cups
peeled and chopped sweet potatoes, about 4 large potatoes
1 cup
full fat coconut milk (from a can)
1 cup
brown sugar
1 tsp
pure vanilla extract
3/4 tsp
salt
1 tsp
cinnamon
1/2 tsp
nutmeg
2/3 cup
brown sugar
5 tbsp
earth balance vegan butter, softened to room temperature
1/2 cup
all purpose flour
1/4 tsp
salt
1 cup
pecans