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Madison Area Gluten Intolerance Chapter

Whipped Sweet Potato Bake

3 15-oz cans sweet potatoes, drained
1/4 cup palm oil, coconut oil or melted butter (used palm oil)
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup pecans or to taste

Beat potatoes, oil, cinnamon, salt and nutmeg in bowl with electric mixer until well blended. Spoon into lightly greased 8 x 8-inch baking dish. Place pecans on top. Bake at 350° for 15 to 20 minutes.