Grated sweet potato bakes up creamy and tender under a coconut-milk and cashew sauce warmed with cinnamon and nutmeg. This casserole disappears fast — expect requests for seconds.
Ingredients
- 4-5 medium sweet potatoes, peeled and grated (makes around 8 cups grated)
- 1/2 cup shredded unsweetened coconut
- 1 cup coconut milk from a can (shake well before opening)
- 1/4 cup maple syrup
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp unrefined sea salt
- 1/2 cup cashews
- 1/2 cup water
Method
- Blend the coconut milk, maple syrup, cinnamon, nutmeg, salt, cashews, and water in a blender.
- Pour blender ingredients into the sweet potato and shredded coconut mixture and mix well until all potato shreds are coated.
- Cook at 350 degrees for approximately one hour.
Serves 6. This is one of those casseroles that sends you for seconds or thirds. If you've never eaten raw sweet potatoes, peel and cut one up and take it to work with you — it will be the highlight of your day.
