Only served at Thanksgiving in my childhood home, sweet potatoes were never a fave of mine-not even smothered with brown sugar and marshmallows. But since pumpkin is currently on my “can’t enjoy” list, I have a new-found delight in the beautifully orange tuber. I love them in pies, as French fries, in muffins, cheesecakes, and in this delicious casserole I made yesterday. This is a perfect pairing for Thanksgiving turkey, plump smoked ham baked with pineapple, or a juicy pork roast stuffed with cranberries and figs. Or you can eat it all by itself, as I did yesterday for lunch!
2 large, cooked sweet potatoes or yams (2 ½-3 cups roughly mashed-leave some nice chunks)
1 cup coconut milk (light or regular)
2 tbls date sugar (or 3-4 chopped fresh dates or brown sugar)
1/2 tsp salt
1/4 tsp dried ginger or ½ tsp fresh grated ginger
1/4 tsp nutmeg
1/2 tsp vanilla
1 tsp lemon juice
- I peeled and thickly sliced the potatoes into rounds, placed in a shallow baking dish and baked at 350 until fork tender
- Roughly mash potato slices, leaving chunks
- In a smaller bowl, mix coconut milk with remaining filling ingredients
- Stir into mashed potato mix
- Spread into the bottom of a smaller casserole dish (mine was an 11x7)
1/3 cup raw Macadamia nuts, chopped somewhat finely (pecans would be tasty too)
1/4 cup shredded, unsweetened coconut
1/3 cup date sugar (or brown sugar)
1/4 cup coconut flour (or other flour tolerated)
3 tbls Spectrum Organic Shortening, melted (or butter)
- I find it easiest to process the hazelnuts in my mini food processor
- Add all the other ingredients in and pulse until blended
- Sprinkle the topping mix evenly on top of sweet potato mixture
- Bake uncovered until golden brown, about 15 minutes
These are the gound hazelnuts
Variation: Try replacing coconut milk with pineapple juice for a more tropical flavor, omit lemon juice
