Sweet Potato Pecan Stuffing

This is the final dish from Pump Cafe's Thanksliving Day Bowl.  Its a pseudo stuffing that is both vegan and paleo friendly, which is very hard to accomplish with stuffing.  So if you have pain in the a*s guests, like myself, you can shut them up with this guy. 
Enjoy as is or pour some Mushroom Gravy on top! 
Sweet Potato Pecan Stuffing
Preheat oven 350
Sweet Potatoes, 4 medium
Celery, 1 bunch
Sweet Onion, 1 
Pecans, 2 cups
Extra Virgin Olive Oil, 2 Tbsp
Thyme, 1 small package 
Sea Salt, to taste
1. Peel & roughly chop sweet potatoes.
2. Pulse sweet potatoes in food processor only filling up the bowl of your FP halfway. Pulse until small. You will have roughly around 4 cups. 
3. Spread out on parchment sheet & bake till soft. Around 20 minutes or until fragrant. 
4. Chop into small pieces ( you can always pulse in food processor) celery & sweet onion.
Dice up small!  
5. Place both celery and onion in big bowl.
6. When sweet potatoes are cooked add to the bowl.
7. Add 2 Tbsp EVOO.
8. Ground your pecans by placing in food processor. Blend until ground just not into a paste.
9. Add fresh thyme.
10. Add sea salt to taste.
11. Mix everything together.
Garnish with more ground pecans. 

I love to see your food designs! If you give this a go please tag #sexystartsinthekitchen! 

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