Mini Pecan Pies on Sweet Potato Rounds
Ingredients
- 1 Japanese sweet potato
- almond butter
- pecans
- coconut sugar
- cinnamon
- coconut oil or ghee
- Kefir or Greek yogurt or almond milk yogurt
Preparation
Cut the Japanese sweet potato into thin rounds.
Broil the sweet potato rounds on high for 10-12 minutes on the bottom shelf.
In a skillet, heat a little coconut oil or ghee.
Add pecans to the skillet and sprinkle with coconut sugar and cinnamon, then cook for 10 minutes.
Top the broiled sweet potato rounds with almond butter, toasted pecans, and Kefir or its substitute.
