Monday, September 17, 2007

Coconut Sweet Potato Casserole



I had sweet potatoes in the house, so thought I'd try a new recipe. This one is definitely a 'keeper'! A take-off from the traditional sweet potatoes and pineapple casserole, this one uses apples to compliment the sweet potatoes --- and it does it very well.

Coconut Sweet Potato Casserole

2 lbs. sweet potatoes, peeled and cubed
2 - 3 apples, peeled and thinly sliced
2/3 - 1 cup pure maple syrup
1/4 cup olive oil (optional)
1/2 tsp. salt
2/3 cup unsweetened coconut flakes

Heat oven to 375 degrees. Place sweet potatoes in a prepared baking dish. Top with apples. Mix the maple syrup, oil, and salt together. Pour over apples. Sprinkle with coconut. Cover and bake for about 30 minutes. Then, remove cover and bake for an additional 20 - 30 minutes. Apples and sweet potatoes should be tender and coconut lightly browned.

*For a fat free version, substitute apple juice for olive oil.

5 comments:

  1. Yumm, I wonder how coconut milk in this would be ?? Love Clarice-who is always looking for things to put coconut milk on ;-)

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  2. Oh, I will definitely be trying this!

    KJ

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  3. This looks like a keeper to me..and a alternative for Thanksgiving.
    Deby

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  4. I will be trying this. I love sweet potatoes and I love this combination of ingredients.

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  5. This is a definate for my thanksgiving sweet potatoe recipe. Looks just scrumptious.
    Thank you.

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