I’ve been dying to get my hands on purple sweet potatoes for months to make this recipe by @holisticchefs . It was worth the wait!! 🥧💜 I’m a big fan of hers and I collaborate with her often because she gets it. She has had first hand experience with autoimmune, hormone, and food sensitivity symptoms. She is the only chef I know that is also certified in integrative nutrition. When I have clients that don’t have enough time to be in the kitchen, or are experiencing discomfort due to health conditions and are unable to cook and eat the way they need to, I call Chef Andrea. She currently offers a meal delivery service to deliver delicious anti-inflammatory meals to your doorstep. If you do have the time, you might appreciate her cookbooks like I have. I mean, look at this purple sweet potato pie. 🤤
I’m supposed to be making white people sweet potatoes but instead i’m watching the morning sun in the last leaves of fall, embers of brisk orange against a clear blue sky, thinking about Them in Situations and smiling softly to myself.
This is my mom's sweet potato casserole recipe. I will not eat any other kind.
The liquid should add up to about a cup, and I use half oj / half dark rum but you can use any proportion! It tastes good with only orange juice too.
If I make a half batch, it fits perfectly in my large rectangular pyrex so it's very easy to prep ahead of time. (Perfectly means room for marshmallows on top!)
6 cups cooked and mashed purple sweet potato
1 cup coconut milk
2 tsp pure vanilla extract
1/2 cup coconut nectar
1/2 cup cane sugar
1/4 cup coconut oil, melted
1 tbsp Chinese 5-spice
1/2 tsp sea salt
Preheat oven to 350 degrees F. Grease a 9 x 13 inch baking dish with coconut oil.
In a large glass mixing bowl, combine the; mashed potatoes, coconut milk, vanilla extract, coconut nectar, cane sugar, coconut oil, 5-spice, and sea salt. Mix thoroughly until smooth and creamy. Pour mixture into greased baking dish.
Topping
2/3 cup coconut sugar
2/3 cup all-purpose flour
1/2 cup coconut oil, melted
1 cup pecans, chopped
1 cup walnuts, chopped
1/4 cup coconut nectar
1/2 tsp sea salt
In a small glass mixing bowl, stir together the; coconut sugar, AP flour, coconut oil, pecans, walnuts, coconut nectar, and sea salt. Stir until mixture is well combined. Dollop topping over base evenly.