What is it about getting your hair done that makes everything right in the world. Next time I buy a house and want to scream into a pillow at all times of the day, I’m going to just go get my hair done. Whether or not I need to, I’m just going to go. You feel 10 million times better about yourself. At least I do. It’s like my hairstylist just washes away my stress. And grey hairs. I actually don’t know if I have grey hairs yet because I get my hair done so often. I just imagine I do. My natural blonde hair grows in rather quickly so I’m at the hair salon very often. Maybe that’s why I’m such a happy person…because my hairstylist cleaned the negative energy from me. That’s totally it.

I wish I could part my hair down the middle. Like Kim K. She does it so well. I’m sure she has an insane amount of extensions in that makes her middle part look normal, but still it. I want Kim K’s middle part. That’s normal, right?

Have you ever thought about when you order a drink with a lemon or lime, how many germs are on the outside of that peel that you squeeze into your drink? That sh*t freaks me out. But then again, I’m a fan of the 10 second rule. How does that make any sense?

I’m so jazzed for the weekend. I already have plans to try 2 restaurants with some girlfriends AND I have a very special girlfriend coming into town….Cassy from Fed and Fit!! If you’ve never met Cassy or listened to her podcast, you should. She’s seriously the best ray of sunshine. Her positivity just oozes out and she’s so fun to be around. Plus, she just got married and went on a crazy amazing honeymoon to New Zealand. How rad is that? I can’t wait for her to get here and take her out!

So get this. This dish is SUPER easy. Especially if you have a high speed blender like a Blendtec to puree the sweet potato in a flash. If you have a lot of stuff to make this Thanksgiving OR you only have to make one thing but you don’t want to try very hard, this is the dish for you!


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Thanksgiving Maple Rosemary Whipped Yams Topped with Cinnamon Candied Pecans

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  • Yield: 6-8 1x


  • 1 batch of Cinnamon Candied Pecans
  • 4 large yams, peeled and cubed
  • 1/4 cup heavy cream or coconut milk
  • 3 tablespoons maple syrup + more for garnishing
  • 2 tablespoons minced fresh rosemary + extra for garnishing
  • 1/21 teaspoon fine sea salt (depending how salty you prefer)


  1. Make candied pecans.
  2. Preheat oven to 350 degrees F.
  3. Place peeled and cubed yams in a large pot, fill with water, then place over medium heat. Bring to boil and let boil for about 20-25 minutes, until yams are fork tender. Drain.
  4. Place yams in blender (I used a blendtec) and blend until smooth, using a spatula to mix yams and scrape down sides of blender as needed to help them puree into a smooth mixture.
  5. Then add heavy cream, maple syrup, rosemary and salt. Blend again until combine. Taste to see if you would like to add any more salt.
  6. Grease a 2 quart baking dish then pour pureed yams into baking dish and smooth out with spatula. On top of the casserole, place candied yams in whatever shape or formation you prefer.
  7. Place dish into oven and bake for 20-25 minutes, until pecans become fragrant but no do not burn.
  8. Garnish with extra maple syrup and fresh rosemary.

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PaleOMG Thanksgiving Maple Rosemary Whipped Yams Topped with Cinnamon Candied Pecans


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  1. Michele says:

    WOW this dish looks amazing! I’m totally making it for a Friendsgiving dinner I’m going to. I recently started following Cassy on instagram and she is awesome 🙂 hope you guys have a great time together!!

  2. Tina says:

    I seriously love you, which is wierd because we’ve never met. But really, I love your posts and your food!!!!

  3. Alison says:

    Screaming into a pillow- I’ll have to try that! I’m also self-employed and am closing on a house next week- and yes, the process (a/k/a document verification hell) is a total shitshow!!

  4. Michael says:

    The Cinnamon Candied Pecans link is missing “https://paleomg.com/” in the frong so its broken. Once you stick it in it works…may want to fix it.

    Making this for thanksgiving. Can’t wait!!

    Oh and love me some Juli Bauer 😉

    1. juli says:

      thank you for pointing that out! all changed!

  5. Sara says:

    This is exactly what I’ve been searching for I love sweet and rosemary together! I make a sweet potato hash with coconut oil and fresh rosemary but this adds even more flavors and topped with cinnamon candied pecans…yes please!
    Sara http://www.wholistickitchen.com

  6. Rachel K says:

    Do you think I could put this together the night before and then bake it the next day?

    1. juli says:

      i would just leave off the pecans until the day of because they could get soggy!

  7. Jennifer says:

    Juli, do you think I could make this ahead of time, refrigerate (sans pecans) and heat up on Thanksgiving?

    1. juli says:


  8. Amanda says:

    The cook time says 50 mins but then it says out in the oven for 20-25 minutes. I don’t want to burn the pecans, so which amount of time should I use? Thanks!

    1. juli says:

      well you have to boil the sweet potatoes for 20-25 minutes then bake for another 20-25 minutes with the pecans on top…

  9. Cassie Tran says:

    I HAVE to try this for Christmas! I absolutely LOVE this idea!! I actually love sweet potatoes sweet rather than savory!