A few weeks ago, I decided to start a weekly “Recipe Challenge” on my Facebook page. Basically, I asked my fans to recommend a favorite recipe… or just one that they are too afraid to try! As long as it was Paleo-friendly, and available either online or in one of the cookbooks I already own, I would commit to making the first recommendation!
This week I got a recommendation from Marinka Bil. She challenged me to make Sweet Potato Casserole from one of my FAVORITE cookbooks, Paleo Comfort Foods. I made this recipe for Thanksgiving, but I was happy to make it again (it’s delicious!). This time, though, I decided to add my own spin to see if I could “take it up a notch.” It is pretty amazing on it’s own, but I just decided to try a variation.
The recipe says to use 2 pounds of sweet potatoes. I just guesstimated that 4 potatoes might be about right…
Next, I tried a new trick that I learned on Pinterest: slice sweet potatoes with an apple slicer. You have to cut them in half first to give yourself a steady surface on which to PUSH. You really have to have a very sharp slicer for this to work.
After dicing the wedges, I dumped them into a pot. The recipe says to cover them with water, but I wanted to try chicken stock instead. The stock intensifies the flavor of the potatoes and keeps them from becoming “bland.”
Once the potatoes are soft, take them on a little trip to THE BLENDER (you can also use a hand-mixer, as the recipe suggests… I just wanted to ensure ultimate creaminess).
This is where the fun begins… Dump in the following ingredients (inspired by Paleo Comfort Foods, with a Jennie-spin):
1/2 C. Coconut Milk
2 Large Eggs
1 tsp. Vanilla
2 tsp. Cinnamon
1/2 tsp. Nutmeg
1 tsp. Pumpkin Pie Spice
2 TBS. 100% Pure Maple Syrup
2 TBS. Coconut Oil
sprinkle of Sea Salt
sprinkle of Black Pepper
Blend until smooth!
Pour the ingredients into a 9×9 baking dish, OR you can do what I did and divide it evenly between two smaller dishes. We were dropping off a meal for some friends later that night, so this worked out perfectly… one for us, one for them!
You could also freeze one of the casseroles for a later meal.
Top with chopped pecans and, my “spin” ingredient: unsweetened coconut flakes… as much as you want! I like a good, thick crusting of toppings.
(I just love that this recipe includes 3 forms of coconut!)
Bake at 350 for 30 minutes.
The toppings toast up beautifully, and make this casserole SO delicious!
YUMMY!
Thanks again for the challenge, Marinka!
Stay tuned to my Facebook Page… I’ll be asking for another recommendation very soon!