A Very Paleo Holiday Recipe: Coconut-Cardamom Sweet Potatoes

I found this in Clean Eating Magazine and had to try it! Yum! I also made Paleo vanilla Cupcakes this week, delicious! Look for those soon! Check out Crystals apple crisp... it sounds wonderful!

5 med sweet potatoes, peeled and cut into 3/4 in pieces
3/4 cup light coconut milk
2 tps cardamom, ground ( a ginger like herb, I suppose you could use ginger too)
1 tsp vanilla extract
1/2 tsp sea salt
1/8 tps ground black pepper
1/8 tsp cayenne pepper
1/3 cup unsalted chopped pecan halves

1) Preheat oven to 325
2) bring a large pot of water to boil over high heat . Add sweet potatoes, return to boiling and cook until soft, about 10 minutes.
3) Drain and transfer potatoes to a large bowl
4) Add coconut milk ,cardamom, vanilla, salt, black pepper and cayenne to potatoes.
5) Mix with hand held mixer on medium until smooth,
6) Transfer to a 9X9 inch baking dish. Sprinkle pecans evenly over potatoes
7) Bake 45-50 minutes or until edges are slightly browned. Cool on rack for 10 minutes before serving.