Roasted Rum Pecans & Sweet Potato Served with Vanilla Bean Ice Cream
- 2lbs sweet potato
- ¼ coconut oil, melted
- ½ cup brown sugar
- 1 tablespoon rum extract
- ½ tablespoon cinnamon
- Vanilla Bean ice cream
Step 1: Preheat oven to 350. Peel sweet potatoes and chop into pieces, roughly 2-inch cubes.
Step 2: Line a sheet pan with foil. In a large mixing bowl add melted coconut oil, brown sugar, rum extract, cinnamon, and chopped sweet potato. Toss together and incorporate all ingredients.
Step 3: Transfer to sheet pan and bake for 30 minutes.
Step 4: Remove sweet potato from oven and stir in pecans. Bake for 10 minutes.
Step 5: Remove from oven and serve with vanilla bean ice cream, enjoy!