1. 1. Preheat oven to 400ºF and spray an 8 inch square baking dish with oil and set aside.  Also, line a large baking sheet with parchment paper and set aside. 
2. 2. Peel, rinse, and quarter sweet potatoes and place in a steaming basket in a large saucepan stovetop on medium-high heat.  Make sure there is 2-3 inches of water beneath the steaming basket.  Steam for about 20 minutes or until sweet potatoes are very tender when pierced with a fork. 
3. 3. Remove the sweet potatoes from the steaming basket and place in a blender or high speed food processor. Add remaining ingredients and blend until puréed.  Texture should be very creamy and smooth. 
4. 4. For the pecan topping, place pecans, walnuts, and rolled oats on the baking sheet in one single layer and toast for about 4 minutes in the oven. 
5. 5. Remove pecan mixture from the baking sheet and place in a food processor along with the remaining ingredients.  Blend together until mixture reaches desired consistency.  
6. 6. To assemble, place sweet potato purée in the bottom of the greased baking dish and smooth until even with the back of a spoon.  Layer the pecan mixture on top, making sure to spread and smooth evenly as well. 
7. 7. Place dish in oven for about 15 minutes to reheat and meld flavors together.  
8. 8. Serve immediately and enjoy!

Nutrition and Thyroid Health Coach, Stephanie Wharton, “Healthy Holiday Eats.” thewellsideoflife.com/healthyholidayeats.