Bring a medium size pot of water to a boil. In the meantime, peel the sweet potatoes and cube them into medium bite size pieces. You can do this ahead of time, make sure to keep the cubed sweet potatoes submerged in water so they don’t brown. Add 2 tablespoons of salt to the boiling water along with the sweet potatoes. Once the water boils again, cook for about 7-10 minutes until they are fork tender, but not completely soft and mushy.

Meanwhile, toast the pecans in a small pan with a teaspoon of ghee or avocado oil, a pinch of salt, and cook over medium heat for 5-7 minutes. Set aside.

Drain the potatoes, making sure to save 1 cup of boiling liquid, and add the potatoes to a blender. Add the ghee, orange zest and juice, vanilla bean paste, 1 tablespoon maple syrup, cinnamon, cayenne, and nutmeg. Blend of high until whipped and creamy. If the potatoes are too thick, add 2 tablespoons of water. Check for seasoning, you will most likely need more salt, and perhaps more maple syrup. Continue blending until very silky and whipped.

Transfer the whipped sweet potato puree to a serving bowl and top with toasted pecans. Enjoy!