The Not So Skinny Cook

Sweet Potato Coconut Casserole

Thanksgiving is in a few weeks so last night we had a “dry run” where I tested some new recipes. This recipe is a modified version of one I found online, mostly I removed all the sugar from the original recipe, swapped our real milk for coconut milk, and made it a bit thicker. I can’t imagine how sweet the original recipe was, but this one is just the prefect amount of sweetness. Enjoy!

Thanksgiving Dry Run

Serves 6

Ingredients:

• 4-5 medium sized Sweet Potatoes or Yams ~ 3-4 cups when cooked
• 1 stick butter
• 1 t Vanilla
• 1 t Dark Rum
• 1 t freshly squeezed lemon juice
• 1 t cinnamon
• 1/2 t nutmeg
• 3 eggs, beaten
• ~1.5 cups coconut milk
• 1/2 cup Unsweetened shredded coconut (optional, add more if you like)

Directions:

1. Roast sweet potatoes on a foil lined baking sheet in the oven at 400 degrees for about 1 -1.5 hours. (Until they are cooked through)
2. After cooling slightly, scoop insides into a bowl and mash with 3/4 of the butter. (Make sure you do this when the potatoes are still warm so the butter melts in.)
3. Add the vanilla, rum, lemon,  cinnamon, and nutmeg
4. In a separate bowl beat the eggs together with the coconut milk. Stir in the coconut if using it.
5. Slowly mix the egg mixture into the sweet potatoes. The ending result should be fairly soupy.
6. Butter a baking pan (8×8 or larger), and add the sweet potatoes. Top with the remaining butter.
7. Bake at 400 degrees for about 45 minutes, until the top starts to become golden.

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