Mini Pecan Pies on Sweet Potato Rounds

Slice 1 Japanese sweet potato into thin rounds. Broil them on high on the bottom shelf for 10-12 minutes, depending on how thinly you slice them. While the sweet potatoes are broiling, toast the pecans: add a little bit of coconut oil or ghee to a pan, add the pecans, and sprinkle with coconut sugar or cinnamon. Cook the pecans for 10 minutes. Once both are ready, top the broiled sweet potato rounds with organic almond butter, the toasted pecans, and a dollop of Plain Kefir (or your preferred yogurt).