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Peel sweet potatoes or yams and cut into equal size cubes. Place in a large stock pot, cover with water and boil until potatoes are very tender. Preheat oven to 350°F. Drain potatoes and return to pot. Using a hand mixer, blend in coconut milk. Add eggs, vanilla, oil or butter, cinnamon, nutmeg, and lemon zest and mix to combine. Place sweet potato mixture into a 9” x 9” baking pan. Sprinkle crushed pecans on top. Bake for 20-30 minutes, or until golden brown on top.
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