Walnut and Coconut Whipped Sweet Potato Casserole (Oh, and Filet and Spinach)

 

IMG_2034

 

 

 

 

 

 

 

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!!

Ingredients:

  • 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

Directions:

  1. Roast or microwave your sweet potatoes.  I actually just throw mine in the microwave 3-4 minutes each side.
  2. Preheat oven to 200 degrees
  3. 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.
  4. Add coconut milk and pumpkin pie spice and using a stick blender blend until very smooth
  5. Transfer sweet potatoes into a large glass or stoneware baking dish.
  6. In a food processor add the walnuts and coconut, pulse 15-20 times until slightly chopped but still different sized chunks
  7. Spread the topping over the whipped sweet potato
  8. 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)
  9. Place in oven for 20 minutes to thoroughly heat the sweet potatoes
  10. Turn on broiler to low and broil for 10-15 minutes, WATCH CAREFULLY so they don’t burn
  11. When some pieces are browned on the edges remove from oven and serve!
  12. This is amazing hot, but also very good the next day straight from the fridge with a spoon… just sayin’
Advertisements

One thought on “Walnut and Coconut Whipped Sweet Potato Casserole (Oh, and Filet and Spinach)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s