Preheat oven to 350 degrees.
In a steamer basket, put the Sweet Potato chunks and Cauliflower florets, cover and bring the water to a boil. Keep the lid on the pot and boil until the veggies can be easily pierced with a fork. This will take around 5 minutes or so.
While the Sweet Potatoes and Cauliflower are cooking, measure out the Erythitol, Cinnamon, Nutmeg, Ginger and Salt into a small bowl.
When theSweet Potatoes and Cauliflower are done, let them briefly cool and then add them to your blender (I have a Ninja), and blend until smooth.
Add melted Coconut Oil (or substitute)and your spice mix, then blend until combined.
Transfer to a lightly greased 9” baking dish, spreading the mixture evenly.
Mix together all of the dry Pecan Topping ingredients, cutting in the Coconut Oil last, until a crumbly mixture forms.
Sprinkle the top of the Sweet Potatoes withthe topping, making sure it’s covered evenly.
Bake at 350 for 25-30 minutes until potatoes begin to slightly bubble and topping is lightly browned.
Let cool for 10 minutes before serving.
Enjoy!
