This is an altered Barefoot Contessa recipe that I made for the Halloween party potluck and it turned out so well, I decided to post it so that I could pass it on to some of the mamas that wanted the recipe. I omitted the dairy since a lot of my mama friends have nursing babies who can't have dairy, so now the recipe is vegan too. This recipe will definitely make an appearance at Thanksgiving this year!
6 pounds sweet potatoes
1/2 freshly squeezed orange juice
1/2 cup coconut milk (or use heavy cream if you can tolerate dairy)
4 TB coconut oil (or butter)
1/4 cup maple syrup
1 tsp nutmeg
1/2 tsp cinnamon
2 tsp salt
1 tsp ground pepper
FOR THE TOPPING
3 TB coconut oil (or butter)
4 apples, peeled, cored and cut into eighths
3 TB maple syrup
Preheat the oven 375, and bake sweet potatoes for 1 hour. Remove skin, and place the sweet potato meat into a bowl and mix in the OJ, coco milk, coco butter, syrup and seasonings. Pour into a baking dish.
For the topping, melt the oil in a pan and cook the apples and syrup for 5 - 10 minutes on medium-high until slightly brown. Place on top of the sweet potatoes.
Bake the potatoes and apples for 20 - 30 minutes until heated through.
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