INGREDIENTS
6 cups
Butternut squash
2 tbsp
Maple syrup
1 tbsp
Vegan butter
2 pinches
Cinnamon, ground
1 tbsp
Coconut sugar
1 pinch
Sea salt
1 pinch
Sea salt + black pepper
1 tbsp
Coconut oil
2 tbsp
Grape seed or melted coconut oil
1 cup
Pecans
3
Large (or 6 small | ~ 1 lb. or 453 g) sweet potatoes, halved (skin on | organic when possible)