This classic dish gets a clean eating upgrade by using sweet potatoes instead of white potatoes. So delicious nobody will care!
In a large mixing bowl, combine all topping ingredients together using a wooden spoon. It will be clumpy and sticky.
Spread out mixture the best you can on a parchment lined cookie sheet.
Bake at 350 degrees F. for approximately 10-15 minutes. The mixture should have a nice golden color to it.
Remove from oven and allow to cool.
Transfer small portions to a large cutting board and chop roughly. Set aside.
Wash the sweet potatoes and rub with oil. Place on a parchment lined cookie sheet and bake until easily pierced with a fork (about 30-40 minutes).
Remove from oven and allow to cool until you can handle them without burning yourself.
Peel the potatoes and place the inside in a large mixing bowl.
Add all other filling ingredients and mash with a potato masher or blend with a hand blender.
Transfer the potato mixture to a serving bowl. Sprinkle the pecan topping evenly over the potatoes and serve.
Note: You will most likely have some topping left over depending on the size of the dish you use. The leftovers are great for topping oatmeal or mixing in with granola.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.