COCONUT WHIPPED SWEET POTATOES WITH MAPLE-PECAN DRIZZLE

Steps:

• Place a large pot over medium heat. Add the sweet potatoes, coconut milk, 2 tablespoons maple syrup, cinnamon, nutmeg, cayenne, cloves, and 1/2 teaspoon kosher salt to the pot. Stir to combine.
• Bring to a simmer, then reduce heat to low. Cover and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.
• Remove pot from heat and remove lid. Let cool until a bit safer to handle - I give it about 5 minutes.
• While the potatoes are cooling a bit, make the maple-pecan drizzle. Place the pecans and 1/3 cup maple syrup in a small saucepan and set over low heat. Cook, stirring frequently, until warm and bubbling, a couple of minutes (depending on your stove top). Remove from heat.
• Using a hand mixer, whip the potatoes, starting on low speed and then gradually increasing to high speed to help decrease splatter. Be careful! Note that if you have a non-stick pan, you may want to transfer the potatoes to a bowl first so you don't risk getting any teflon in your potatoes. Teflon potatoes bad!
• Taste the potatoes and add more salt if desired. Scoop into a serving bowl and spoon the warm maple-pecan drizzle over the top. Serve.