|2 cup||sweet potato — peeled, steamed and pureed until smooth|
|3||eggs — separated|
|1 tsp||vanilla — extract|
|1 cup||almond flour|
|1 tsp||baking powder|
|3 tsp||cinnamon — ground|
|1/4 cup||pecan nuts — raw, roughly chopped|
Preheat oven to 180 degrees C and grease a medium size oven dish.
Combine sweet potato, maple syrup and egg yolks in a large mixing bowl and mix thoroughly.
In a separate smaller bowl combine almond flour, baking powder, cinnamon and salt. Add the dry ingredients to the sweet potatoes and stir through. Add the chopped pecans.
Whisk the egg whites until they are light and foamy but not too stiff. Fold them into the sweet potato mixture and pour into the prepared baking dish. Bake uncovered for 30 mins and then top the dish with a piece of tinfoil for another 20 – 30 mins. Leave to cool slightly before serving.
Optional: Serve with a dollop of full cream Greek yoghurt.
WATCH how to make it below..