Sometimes, my clients get confused about how best to include healthy fat in their meals. I say, "liberally!" This healthy fat recipe makes a delicious and sweet side or dessert to any Phase 3 meal. 

Phase 3 | Serves 8
Prep time: 20 minutes | Total time: 45 minutes

INGREDIENTS

Sweet potatoes:

8 medium sweet potatoes, peeled and cut into 1-inch pieces
2 teaspoons plus 1/2 teaspoon sea salt
1/3 cup almond milk
1/3 cup coconut oil
3 large eggs
1 teaspoon vanilla
1 teaspoon powdered stevia

Topping:

1 cup unsweetened shredded coconut
1/2 cup chopped pecans
2 tablespoons coconut oil, melted
1/2 teaspoon powdered stevia
Pinch sea salt

 DIRECTIONS

1. Place the sweet potatoes in a large pot and add enough cold water to cover.
   
   
2. Bring to a boil and add 2 teaspoons of sea salt.
   
   
3. Reduce the heat and simmer until very tender, 20 to 25 minutes.
   
   
4. Drain the potatoes and return them to the pot.
   
   
5. Meanwhile, heat the oven to 325 degrees.
   
   
6. In a small bowl, combine the topping ingredients and set aside.
   
   
7. To the drained, hot sweet potatoes, add the remaining 1/2 teaspoon sea salt, almond milk, 1/3 cup coconut oil, eggs, vanilla, and 1 teaspoon stevia and mash until smooth.
   
   
8. Transfer the mixture to 8 1-cup ramekins and sprinkle with the coconut mixture.
   
   
9. Bake until the topping is lightly browned, about 10 minutes.

Do ahead: Make this recipe up to 1 day in advance; cover and refrigerate. To serve, bring the sweet potato crisps to room temperature, cover loosely with foil (to prevent over-browning), and then bake at 325 degrees until warmed through 10 to 15 minutes.

This recipe is a full healthy fat serving, please add additional protein and vegetables to complete the meal requirements.