Coconut milk and maple syrup accentuate the natural deliciousness of sweet potatoes in this tasty side dish.
Coconut milk and maple syrup accentuate the natural deliciousness of sweet potatoes in this tasty side dish.
Ingredients
Casserole
- 2 pounds sweet potatoes
- 2 eggs, beaten
- 1/2 cup maple syrup
- 2 tablespoons melted butter
- 1/3 cup coconut milk
- 1/8 teaspoon ground nutmeg
- salt and pepper to taste
Topping
- 1/2 cup chopped pecans
- 2 tablespoons melted butter
- 1 tablespoon maple syrup
Preparation
- Preheat oven to 350 degrees F. Butter or oil a 9 x 13 casserole dish. Peel and chop the sweet potatoes into medium-sized chunks. In a large pot of water, boil the sweet potatoes until tender, about 10 minutes. Drain the sweet potatoes and transfer to a large mixing bowl. Mash the sweet potatoes along with the beaten eggs, 1/2 cup maple syrup, 2 tablespoons melted butter, coconut milk, nutmeg, and a pinch of salt and pepper. Spoon the mashed sweet potato mixture into the baking dish.
- In a small bowl, mix the chopped pecans, 2 additional tablespoons melted butter, and 1 tablespoon maple syrup. Sprinkle mixture evenly over the top of the sweet potatoes. Bake for about 40 minutes.
Serving Suggestion
This slightly-sweet version of a family favorite goes well with roasted meats or poultry.
Nutritional Information
Calories: 439, Fat: 16 g, Cholesterol: 91 mg, Sodium: 197 mg, Carbohydrate: 66 g, Dietary Fiber: 7 g, Protein: 6 g
