Thanksgiving will be here before you know it! This year, skip the marshmallows and go back to the basics: sweet potatoes, coconut milk and maple syrup. And don’t forget some delicious spiced pecans on top!

Ingredients: *Serves 4-6

  • 4-6 sweet potatoes
  • 1/4 cup coconut milk
  • 3-4 Tbsp. pure maple syrup, divided
  • Kosher salt and pepper
  • 1 cup pecans
  • Pinch cayenne pepper


  1. Preheat oven to 400 degrees.
  2. Wash sweet potatoes and poke with a fork.
  3. Bake for about 40 minutes, until softened.
  4. Let potatoes cool, and scoop cooked potato from skins.
  5. Place cooked potato in bowl. Add coconut milk and 2 Tbsp. maple syrup. Combine together and mash. Add salt and pepper to taste.
  6. Roughly chop pecans and place in small, dry frying pan. Toast over low heat, stirring often, until dark brown.
  7. Take pecans off heat and add 1-2 Tbsp. maple syrup, Kosher salt to taste and cayenne. Mix well and cool.
  8. Heat potatoes, if needed, and serve with pecans sprinkled on top.

For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.