1. Preheat oven to 350°F. Add sweet potatoes and salt to large saucepot and cover with water. Partially cover and bring to a boil over high heat. Simmer 15 minutes or until potatoes are tender.
2. Drain sweet potatoes and return to pot and mash. Add coconut milk, 2 tablespoons maple syrup and Country Crock Plant Butter and stir until smooth. Gently stir in 1/2 cup pecans, cranberries and sage.
3. Turn mixture into a shallow 1-1/2-quart baking dish. Combine granola and remaining pecans and sprinkle on top of potatoes. Bake 25 minutes or until hot and beginning to brown. Drizzle with remaining maple syrup.
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Directions
1. Preheat oven to 350°F. Add sweet potatoes and salt to large saucepot and cover with water. Partially cover and bring to a boil over high heat. Simmer 15 minutes or until potatoes are tender.
2. Drain sweet potatoes and return to pot and mash. Add coconut milk, 2 tablespoons maple syrup and Country Crock Plant Butter and stir until smooth. Gently stir in 1/2 cup pecans, cranberries and sage.
3. Turn mixture into a shallow 1-1/2-quart baking dish. Combine granola and remaining pecans and sprinkle on top of potatoes. Bake 25 minutes or until hot and beginning to brown. Drizzle with remaining maple syrup.