Walnut & Coconut Whipped Sweet Potato Casserole

yield:
servings:6-10
prep time:10 min
cook time:1 hr 35 min
ready in:1 hr 35 min
Ingredients
  • 4-5 large Sweet potatoes or Yams, perfectly baked
  • 1/2 can full-fat Coconut milk
  • 1 tbsp Pumpkin pie spice (1/2 tbsp more if you want it very “spicy”)
  • 1 1/2 c Walnuts
  • 3/4 c flaked Coconut
  • pinch of Sea salt
  • 3-4 tbsp Coconut oil, palm shortening, ghee, or Kerrygold
Directions
  • Roast your sweet potatoes for 50-60 minutes at 450 degrees, flipping once (I did this the day before) Preheat oven to 200 degrees Let your potatoes cool enough to peel and smash in a large mixing bowl Add coconut milk and pumpkin pie spice and using a stick blender blend until very smooth Transfer sweet potatoes into a large glass or stoneware baking dish, mine was 2 quarts, you could use a 13×9 as well In a food processor add the walnuts and coconut, pulse 15-20 times until slightly chopped but still different sized chunks Spread the topping over the whipped sweet potato Place chunks of your cooking fat over the top (doesn’t have to be that evenly distributed, chopping it cold can make this better for you type A people out there) Place in oven for 20 minutes to thoroughly heat the sweet potatoes Turn on broiler to low and broil for 10-15 minutes, WATCH CAREFULLY so they don’t burn When some pieces are browned on the edges remove from oven and serve! This is amazing hot, but also very good the next day straight from the fridge with a spoon… just sayin’

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