This delicious recipe is fun to prepare and serve + it is ideal for a family project throughout the fall and winter season when sweet potatoes are in season.

Ingredients
  3 lbs sweet potatoes (about 5-6)
  1 T. Coconut Milk (or any milk)
  3 T. Coconut Oil (or butter or any oil)
  1″ Piece of Ginger, grated
  Grated Nutmeg
  Salt & Pepper
  approximately 2 T. sugar, any kind
  1 celery stalk

Instructions
  Peel the potatoes and chop them into chunks. Cover with water and bring to a boil. Boil until they can easily be pierced with a fork. Drain.
  Press sweet potatoes through a potato ricer into a large mixing bowl. Add the coconut milk, 2 T. oil, and the seasonings to taste (start with a lesser amount, taste once it’s all mixed up and add as needed).
  Beat the sweet potatoes and other ingredients in a mixer until a smooth mash is created. Chill until cool to the touch and slightly firmer.
  Using moist hands, shape the mash into balls and place them on a greased cookie sheet. Smooth them with a rubber or silicone spatula. Use the tip of a table knife to create the ridges around the pumpkin. Smooth with moist finger tips as needed.
  Melt the remaining coconut oil, and brush it onto the tops of the pumpkins. Sprinkle them with the sugar. Cut the celery stalk into approximately 1 1/2″ inch pieces and press one into the top of each pumpkin to form the stem.
  Broil the “pumpkins” until the top of the celery stalk and the sugar are browned a little – about 5 minutes or so.  Watch so they do not burn.