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Receta Sweet Potato Casserole with coconut milk
by Donna Cohen Avery

Sweet Potato Casserole with coconut milk

I had a can of coconut milk and no idea what to do with it. I threw this together and really liked it. This could become a holiday staple. It is a really good side dish with poultry. You can make a small amount as described in the recipe or double for a crowd sized casserole.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6

Va Bien Con: almost anything!

Ingredientes

  • 3 large sweet potatoes or yams
  • 5 tablespoons real maple syrup
  • cinnamon to taste
  • 1 can of coconut milk 13.5oz
  • sprinkle of cinnamon sugar mixture if you have it. (or make your own).

Direcciones

  1. Spray a small casserole dish or 10 inch pie plate with cooking spray. Pre-heat your oven to 350f.
  2. Prepare the sweet potatoes. Wash the skin and cook them each separately for 5 minutes on high in the microwave on a small plate. (You may need slightly more than 5 minutes depending on the size of the individual potato.) Once the potatoes are cooked, remove the flesh from the skins with a spoon into either a mixing bowl or the bowl of a standing mixer. (I have a kitchenaid, that is what I used.)
  3. I then added the rest of the ingredients a little at a time and tasted it in between until I liked what I had. I think by the end I had used about 5 tablespoons of syrup, a couple of hearty shakes of cinnamon and I know I used the whole can of coconut milk. (You may need to stir the coconut milk if the fat is laying on the top.)
  4. Then pour the mixture in your casserole dish and sprinkle the top with cinnamon sugar if you have some. Bake about 20 minutes. You could go longer if you want. Everything is cooked already so you just want to cook this long enough to fluff up and re-heat through.
  5. I think next time I might do a crumble of pecans and brown sugar on the top.