RECIPE: Sweet Potato Pie Cups

My new fave dessert.

The picture isn’t sexy, but these little dishes of delish will comfort you and make your house smell like heaven.

This year I’m skipping the pumpkin and pecan pie and whipping up these healthy hybrids!

INSTRUCTIONS

Preheat oven to 375

Wash 3 small sweet potatoes.

Stab each 3-4 times with a fork.

Place potatoes in the oven on a sheet of aluminum foil.

Cook for 30 minutes, or until taters are soft. Like really soft.

Scoop out 1-2 tablespoons of coconut oil and put in to a small glass mixing bowl.

Add 1 tsp of cinnamon (I actually prefer Trader Joe’s Pumpkin Spice. Yum)

Once potatoes are soft, peel off skins and place peeled taters into glass bowl with other ingredients.

Mix thoroughly. Scoop out mixture into small serving bowls and crumble (toasted) pecans atop.

So simple. So scrumptious.

Thankful for life, love and pumpkin spice!