The Best Dang Candied Yams On The Planet

I am invited over to a friend's house for Thanksgiving, and while I will be making the Bacon Brocolli recipe using brussels sprouts (I gotta represent some NSNG, what what??!!), I will also be making the Best Dang Candied Yams On The Planet.  These sweet potatoes are riced, spiced, whipped and sweetened to perfection with just enough coconut sugar to send you over the edge.

Put Life Into Living...while making sure I get invited back to Thanksgiving next year...

The Best Dang Candied Yams On The Planet

2.5 lbs sweet potatoes/yams
1 stick salted butter, melted
1 tablespoon real maple syrup
1 teaspoon vanilla
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 cup heavy cream
1/2 cup coconut sugar

Nut topping:
2 cups pecan pieces
1 egg white, beaten
1/2 cup coconut sugar
1/2 tsp salt
1/4 teaspoon cumin
1/4 teaspoon Chinese Five Spice
Pinch of cayenne

Peel the yams well, cut them into 2-3 inch chunks.  Boil yams for 20-30 mins until soft when pierced with fork.  Let cool.  Pass through a potato ricer into a large bowl.

Preheat oven to 350 degrees.  Add melted butter, maple syrup, vanilla, cinnamon, nutmeg, ground cloves, salt and pepper, blending well.  Pour in heavy cream and coconut sugar and use a hand mixer to whip the cream and sugar into the potato mixture.  Spread into 9x12 pan, greased with butter, foil and bake for 20 minutes while you make the nut topping.

In a medium bowl, combine pecan pieces and egg white, making sure pecan pieces are evenly coated.  In a smaller bowl, whisk together the coconut sugar, salt, cumin, Chinese 5 spice, and pinch of cayenne.  Pour spice mix over pecans, mix together making sure spice mix is evenly coating the pecan pieces.

Remove potatoes from oven, discard foil, pour spiced pecan mix evenly over potatoes.  Place back in oven for 10 minutes or until pecans are slightly browned.