Sweet Potato Casserole
A casserole with warming spices and topped with roasted nuts
- 3 lbs sweet potato
- 1/2 cup coconut milk
- 2 tbsp maple syrup
- 1 tbsp vanilla extract
- 2 tsp ceylon cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/4 cup raw pecans, roughly chopped
- 1/2 cup raw hazelnuts, roughly chopped
Preheat the oven to 375 degrees fahrenheit.
Place parchment paper on a large rimmed baking sheet.
Wash the sweet potatoes and place on the baking sheet.
Using a fork, poke several holes into the sweet potato to allow steam to escape during baking.
Bake for 50-60 minutes, or until the sweet potatoes are soft and the skin can be easily removed.
Let the sweet potatoes cool enough to handle, and then remove the skin.
To a food processor, add half of the sweet potatoes (it blends better when done in two batches), 1/4 cup of the coconut milk, and all of the maple syrup, vanilla, spices, and salt.
Blend until smooth and then pour into a bowl.
Add the other half of the sweet potatoes and 1/4 cup of the coconut milk to the food processor. Blend until smooth and add to the bowl with the first batch.
Thoroughly combine the two batches of the sweet potato mixture, ensuring all ingredients are evenly distributed.
Add the mixture to an 8×8 square baking dish (if using a bigger size, reduce the baking time).
Sprinkle the chopped pecans and hazelnuts on top of the sweet potato.
Bake for 30 minutes, or until the nuts are browned.
If you want to make this ahead of time, the pureed sweet potato mixture (without the nuts) can be stored in the fridge for 1-2 days. Just skip the last bake (step 13) until the day of.