Author Notes
Make this casserole one of your weekly go-to side dishes. Creamy sweet potatoes are mashed with coconut milk and rich spices, then baked with a crunchy pecan topping for a side dish that is sure to please everyone at the table. —Ultimate Paleo Guide
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Ingredients
- Ingredients
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6
Sweet Potatoes (peeled and cubed)
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1/2 cup
Coconut Milk
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2 tablespoons
Coconut Oil (melted)
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2 tablespoons
Orange Juice
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1 teaspoon
Ginger (grated)
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1 teaspoon
Cinnamon
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pinch
Salt
- Topping
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1 cup
Pecans (raw)
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2 tablespoons
Maple Syrup
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1 tablespoon
Coconut Oil (melted)
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1 teaspoon
Cinnamon
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1/2 teaspoon
Sea salt
Directions
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Preheat oven to 350 degrees F.
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Put the potatoes in a saucepan and over with cold water. Bring to boil, reduce to a simmer, and cook for 10-12 minutes, until tender. Drain.
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Transfer potatoes to a large bowl and mash well with a potato masher. Add the coconut milk, coconut oil, orange juice, ginger, cinnamon, and salt. Mix well, and spread into a casserole dish. Combine the ingredients for the topping in a bowl until pecans are well coated. Spread them over the potatoes and bake for 15 minutes.
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