Sweet Potato Coconut Macadamia Nut Casserole - 2/11/2018
Following on with the sweet potato brownies, I have been experimenting more with the sweet potato. I used to go to a restaurant in Atlanta that had the best sweet potato souffle and this was kind of inspired by that.
Preheat oven to 400 degrees. We start with cooking up a sweet potato. I like to use the steamer to get it really soft. Once its done scoop out 1 1/4 cups and mash it up. You can use pumpkin (organic) puree or butternut squash to add more consistency to the batter by adding another 1 cup of this mixture.
Meanwhile, Get the coconut oil, coconut butter melting in a pot and once its melted well put it in with the sweet potato. I also like to use my avocados, so I mashed up one and used about 1/2 cup in the mix. Add in 1/2 cup of raw unfiltered organic honey.
Next step is to use an egg substitute which I use the chia seed to fill in nicely. Take 2 tablespoons of ground chia seed and add 1 tablespoon of water and let sit for a few minutes. It will get doughy when its ready to be added to the mix. Lastly, cut up 1 tablespoon of fresh ginger and add to the puree. I like to get the immersion blender out and make sure there are no clumps.
Put the mixture in a 8x11 pan greased with coconut oil. Spread out and put in the oven for 20 mins at 400.
While this is cooking, make up your topping. Put 3/4 cup of unsweetened coconut, 1/3 cup of honey, 3/4 cup of macadamia nuts and 5 tablespoons of melted coconut butter in a food processor. Slowly add 1/4 cup of coconut flour. When it's all mixed, go ahead and put it in the oven. When done put on the topping you made up. It should be a little crumbly and put it back in the oven for 8-10 mins. Cover with foil or parchment paper if your edges start to burn.
Ingredients:
Mix
Topping
Preheat oven to 400 degrees. We start with cooking up a sweet potato. I like to use the steamer to get it really soft. Once its done scoop out 1 1/4 cups and mash it up. You can use pumpkin (organic) puree or butternut squash to add more consistency to the batter by adding another 1 cup of this mixture.
Meanwhile, Get the coconut oil, coconut butter melting in a pot and once its melted well put it in with the sweet potato. I also like to use my avocados, so I mashed up one and used about 1/2 cup in the mix. Add in 1/2 cup of raw unfiltered organic honey.
Next step is to use an egg substitute which I use the chia seed to fill in nicely. Take 2 tablespoons of ground chia seed and add 1 tablespoon of water and let sit for a few minutes. It will get doughy when its ready to be added to the mix. Lastly, cut up 1 tablespoon of fresh ginger and add to the puree. I like to get the immersion blender out and make sure there are no clumps.
Put the mixture in a 8x11 pan greased with coconut oil. Spread out and put in the oven for 20 mins at 400.
While this is cooking, make up your topping. Put 3/4 cup of unsweetened coconut, 1/3 cup of honey, 3/4 cup of macadamia nuts and 5 tablespoons of melted coconut butter in a food processor. Slowly add 1/4 cup of coconut flour. When it's all mixed, go ahead and put it in the oven. When done put on the topping you made up. It should be a little crumbly and put it back in the oven for 8-10 mins. Cover with foil or parchment paper if your edges start to burn.
Ingredients:
Mix
- 1 1/4 cups cooked, peeled, mashed sweet potatoes (1 large sweet potato)
- 1 1/3 cup pumpkin puree
- 1/2 cup honey
- Chia eggs
- 1/4 c melted unrefined coconut oil
- 2/3 cup coconut - I used about 1/2 cup coconut butter
- 1 tbsp fresh ginger
- pinch of pumpkin spice (I dont use this, but would enhance nicely)
Topping
- 3/4 cup unsweetened coconut flakes
- 2/3 to 3/4 cup whole macadamia nuts - raw
- 1/3 cup honey
- 1/4 cup coconut flour
- 5 tbsp melted coconut oil - Add this slowly 1 tbsp at a time