Pumpkin Pie Spice Sweet Potato Mash + Pecan Mini Cups topped with Crispy Shallots and Toasted Coconut
HELLLLLLLLLLO FALL!!!!! I can't tell ya how much I LOVE YOU. Waking up in the morning to your crisp cool air and watching everything outside you paint turn into a Beautiful Colorful Wonderland. Or perhaps your season is also of my Birthday(next week October 1…just a little reminder, hehe). Either way there's no denying all the yummy culinary inspiration your entrance brings along…ready and waiting for some creative kitchen fun. And that's where this Food Story begins this week. As usual, I wanted to take familiar ingredients and do something a little extra special…all with a joyful fall themed flair. Introducing...Pumpkin Pie Spice Sweet Potato Mash + Pecan Mini Cups topped with Crispy Shallots and Toasted Coconut. Quite a mouthful I know but definitely a mouthful of goodness. Continue on to read ALL about this Fall inspired adventure as well as view the fun little instruction video of the entire process. You don't want to miss it:)
Here's what you'll need to get started...
Pecan Mini Cups
2 cups Pecans
1 tbsp Coconut Flour
1 tbsp Dark Muscovado Sugar
1 Flax Egg (1 tbsp Flax Meal mixed with 3 tbsp water…let set for 10 mins)
1 tbsp Dairy-Free Butter
1 tbsp Coconut Oil
12 cup Mini Muffin Pan
Pumpkin Pie Spice Sweet Potato Mash
1 small-medium Sweet Potato
2 tbsp Maple Syrup(add extra if your palate likes additional sweetness)
1 tbsp Dairy-Free Butter
2 tsp Pumpkin Pie Spice
2 tsp Nutritional Yeast
1/4 cup Almond Milk
2 tsp Lemon Juice
Crispy Shallots + Toasted Coconut
1 cup Olive Oil
4 medium Shallots
1/4 cup Unsweetened Coconut Shreds
Let's first start with the Crispy Shallots. To a skillet add the Olive Oil and bring up to medium heat. While this is in progress, prepare your Shallots by creating thin slices. Separate your slices. Take one of the Shallot rings and test the oil, if it's bubbling up, you're good to go. Divide Shallots in three batches, add one batch to the oil at a time. When they start to turn golden, remove with a slotted spoon to paper towel/cloth to drain. They'll continue to crisp up once out of the oil and deepen in color. When the entire three batches are complete, place all Crispy Shallots on a new paper towel/cloth to continue allowing the them to drain. Then place in an air tight container and set aside. Now let's move over to the Toasted Coconut. Preheat oven to 350. Add the Unsweetened Coconut Shreds to a baking sheet and spread around. When oven temperature is ready, place inside to toast. Takes up to 10 minutes. Check them at the 4 minute mark and give em a quick toss. Check again at 8 minutes. When they start turning golden, you're good to go. Remove from oven to cool. Place in an air tight container and set aside.
Now let's get started on our Pecan Mini Cups. Place the Pecans in a food processor or mini food prep and given em a quick blitz. The idea is to get a meal like texture. Set aside. Grab a large bowl and add 1 1/2 cups of the Pecan Meal, Coconut Flour, and Dark Muscovado Sugar. Give it a quick mix to incorporate. Then add the Dairy-Free Butter, Flax Egg, and Coconut Oil to the mix and start working it. Add a tbsp of leftover Pecan Meal as needed till everything comes together and forms a ball of dough. Set aside. Next, grab the 12 cup Mini Muffin Pan and prep each compartment with some Dairy-Free Butter. Using a mini ice cream scoop or melon scoop, start filling each mini compartment with the prepared Pecan dough, pressing evenly to form a cup. See photo below. Once all 12 compartments are filled, place in preheated 350 degree oven and bake for 20-25 minutes(till the edges start to turn golden). Be sure to check out the video of the entire process at the end of this recipe segment.
While the Pecan Mini Cups are baking off, let's get to work on the Pumpkin Pie Spice Sweet Potato Mash. First let's prepare the Almond Buttermilk. Place Lemon Juice in with the Almond Milk and set aside for at least 10 minutes. Now let's prepare the Sweet Potato. Usually at this point I blitz the Sweet Potato in the microwave on the potato setting but if you're a straight up oven kind of person, I totally get it. If you go this route, perhaps start your Sweet Potato baking process before the Crispy Shallots(place sweet potato in a 400 degree oven for about an hour or until fork tender…then proceed to reduce heat to 350 and start recipe at the crispy shallot starting point). Take prepared Sweet Potato and remove the skin. Place the remaining cooked potato in a food processor or mini food prep and to this add the Almond Buttermilk, Nutritional Yeast, Pumpkin Pie Spice, Dairy-Free Butter, and Maple Syrup. Mix together till all ingredients are combined. Place mixture in a pastry bag using a #32 open star pastry tip for easy creative dispensing. At this point(or before), your Pecan Mini Cups should be done baking off. If timing has lined up, remove Pecan Mini Cups from oven. Or if already have removed, place baking pan on a sturdy surface and grab your pastry bag. Using a circular motion, add Sweet Potato Mash to form a dome. See photo below. Place back in oven for 10-15 minutes till all is yummy and golden. For more visual on prep, continue below to check a video of the entire process.