Tonight’s dinner was pretty rockin’. Noah picked up some filets when were at Trader Joe’s, and I haven’t had steak in FOREVER, so I was pretty happy about it. There were a couple of things I’ve been eying at Williams Sonoma, so since we had filets, I thought it was the appropriate time to get what I wanted. I marched my butt right in there and found a cast iron grill pan for $50!!!!! STEAL!!! I also bought a spiralizer, which I can’t wait to use tomorrow!!!
The steak was perfection. The spinach – lightly sautéed in olive oil and salt and pepper with garlic cloves – also perfection. But the recipe I’m excited to share is the Sweet Potato Casserole. I found this recipe on The Freckled Foodie and made a couple of adjustments based on what I had available, and I wasn’t mad about it AT ALL. I actually messed up the recipe a bit and ended up charring the top, also not mad about it – it gave the casserole a great flavor and crunch, but I’d just keep an eye on it so as not to burn it. This would also make a stellar Turkey Day recipe!
*Note – I was pressed on time, so I baked this at 350 for about 15 minutes and then turned it up to broil…but again, I burnt mine (maybe you like that), but just keep an eye on it!!
- 4-5 large Sweet potatoes or Yams, baked
- 1/2 cup or more of coconut milk
- 1 tbsp Pumpkin pie spice
- 1 1/2 c Walnuts
- 3/4 c flaked Coconut
- 3-4 tbsp Coconut oil, palm shortening, ghee, or Kerrygold
- pinch of Sea salt
- Roast or microwave your sweet potatoes. I actually just throw mine in the microwave 3-4 minutes each side.
- Preheat oven to 200 degrees
- Let your potatoes cool enough to smash in a large bowl. I leave the skins on mine, but you might want to let them cool and peel them.
- 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.
- 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’
One thought on “Walnut and Coconut Whipped Sweet Potato Casserole (Oh, and Filet and Spinach)”
This will make my dinner table very tempting:)