3 large sweet potatoes
8 oz cream cheese, room temperature
1 cup pecans, finely chopped
1/2 cup light brown sugar, divided
1/4 cup granulated sugar
2 teaspoons cinnamon, divided
1 teaspoon pure vanilla extract, divided
1 tablespoon egg whites
1/4 teaspoon water
1. Preheat oven to 300 degrees. Mix 1/4 cup sugar, 1/4 cup brown sugar and 1 1/2 teaspoons cinnamon in a small bowl. Set aside.
2. Combine egg whites and 1/2 teaspoon vanilla in a larger bowl and whisk until frothy. Add pecans and stir until coated. Mix in sugar mixture until coated and spread evenly on parchment-lined baking sheet. Bake for 30 minutes, stirring halfway through.
3. Increase oven temperature to 400 degrees. Place cut potatoes in a large bowl and coat with 2 tablespoons Madhava Natural Sweeteners Organic Maple Agave Pancake Syrup. Arrange slices in a single layer on parchment-lined baking sheet and bake for 10 minutes. Remove from oven and brush tops, flip slices over and brush again with 2 tablespoons maple syrup. Return to oven and bake additional 15 minutes.
4. Beat cream cheese until smooth. Add 1/4 cup brown sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla and beat until combined. Spoon (or squirt using decorative pastry tip) cream cheese onto center of cooled potato slices. Stir 1 teaspoon maple syrup into 1 cup of the candied pecans. Sprinkle on slices and enjoy!
This recipe brought to us by The Nutritionist Reviews!