Whipped Sweet Potatoes and Pecan Topping

I learned one hard fact this week that I am over the moon about and I am thrilled to share it with you. This amazingly nutritious substance is brown and a tad bit sweet. You can throw it into your oatmeal, dust it into your coffee or sprinkle it onto your sweet potatoes. Any guesses?

Yep, you got it pontiac! It’s cinnamon!

Cinnamon is an amazing spice both because it’s delicious and nutritious. Studies have proven that cinnamon helps to balance our insulin levels which if unbalanced can be damaging to our waist lines. Excess insulin levels can be caused by excess stress, consumption of too much low-nutrient carbs, diets low in protein and fibre intake…and that’s just just to name a few!


I’ve been reading The Super-charged Hormone Diet by Dr. Natasha Turner and one of her highly recommended solutions to combating excess insulin is to sprinkle on a 1/2 tsp of cinnamon each day. Apparently, in 30 days “you will have significantly improved your insulin response and trimmed your waistline” (Turner, 101).

Cinnamon mixture

Cinnamon mixture and sweet potatoes

With this little tip in my back pocket, I’ve been lecturing everyone in my house this week to add more cinnamon to their diets in whatever way they see fit. I’ve always been a cinnamon-lover but this just takes my love to a whole new galaxy! Besides adding it to my protein smoothies in the morning, I decided to throw it into dinner as well. I found a sweet potato recipe but wanted to amp the nutrition up a bit so I axed the sugar completely (no brown sugar or maple syrup). Instead I added cinnamon to add a wee bit more sweetness to the dish. In my opinion, you really don’t need the sugar because sweet potatoes have a naturally sweet taste as it is and to be honest, it’s a side-dish (not dessert), so is it really all that necessary? Not exactly.

Ready for the oven

Clean Eating Whipped Sweet Potatoes and Pecan Topping Recipe

3 sweet potatoes, peeled and cubed
1 russet potato, peeled and cubed
1 egg
2 tsp cinnamon
2 tsp lemon juice
1/4 tsp salt
pinch nutmeg
pinch pepper
1/2 cup chopped pecans
1 Tbsp melted butter (optional)

In a large saucepan of boiling water, cook the potatoes until tender (approximately 10-12 minutes). Drain and return the potatoes to the pot. Mash the potatoes until smooth.

Beat together the egg, cinnamon, lemon juice, salt, nutmeg and pepper. Mix into the potatoes. Pour potato mixture into a greased 9 x 9 glass baking dish. Sprinkle with pecans and drizzle with butter. Bake in oven at 350 F for approximately 50 minutes or until set and bubbly.


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