• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Directions

1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
4. Bake at 250 degrees F for 1 hour. Stir every 15 minutes.

• 3 cups peeled, cooked, and mashed sweet potatoes
• 1 cup sugar
• 1/3 cup butter, melted
• 2 eggs
• 1tsp vanilla
• 1 tsp cinnamon
• 1/4tsp nutmeg
• 1/4 cup heavy cream, half-and-half, or whole milk

Preheat oven to 325 degrees. Mix all ingredients together except for cream. Beat with electric mixer until smooth. Add cream; mix well. Pour into greased casserole dish. Add toppping . Bake for 25-30 min.

Topping:

• 1 cup brown sugar
• 1 cut walnuts or pecans
• 1/3 cup all-purpose flour
• 3Tbsp butter; melted

Mix together with fork; sprinkle over top of casserole.

Throw everything in a skillet, stirring often, let the potatoes cook until they are soft on the inside and a little crispy on the outside, about 10 minutes but could take much longer depending on how big you cut up the sweet potatoes.  Add a TON of cinnamon and serve.

Recipe found here:  http://everydaypaleo.com/2010/09/25/baa-baa-breakfast/. If you don’t have her book Everyday Paleo yet, go buy it! It’s a great cookbook.

Topping:
1 eight oz. can crushed pineapple, drained.
¼ cup self rising flour
½ cup sugar
1 egg
1 stick butter, melted

Combine all ingredients except for topping and put into greased 9×9 inch pan. In separate bowl combine ingredients for topping. Add on top of sweet potato mixture. Bake at 350 degrees for about 30 minutes.