Coconut Cardamom Sweet Potatoes - cooking recipe

Ingredients

5 medium sweet potatoes, peeled and cut into 3/4-inch pieces (3.5 - 4 lbs)
3/4 cup light coconut milk
2 teaspoons cardamom, ground
1 teaspoon vanilla extract
1 teaspoon coconut extract (could add another 1/2 tsp perhaps)
1/4 cup honey
1 tablespoon brown sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/3 cup chopped pecans

Preparation

Bring large pot of water to a boil over high heat. Add sweet potatoes. Return to boiling. Cook until soft, about 10 minutes. Drain and put in a large bowl.
Add coconut milk, cardamom, vanilla, coconut extract, honey, brown sugar, salt, black pepper and cayenne; in other words, everything except the peanuts. Mix until smooth.
Put in a 9x9 dish. Sprinkle pecans over it.
Bake at 325 for 45 - 50 minutes or until edges are slightly browned. Cool on a rack for 10 minutes and serve.