I always loved the option of eating gooey marshmallows on top of a sweet potato casserole at Thanksgiving even if I never seemed to partake. Seemed like that dish just belonged on the Thanksgiving table due to being grandfathered in from tradition. Usually at Thanksgivings as of late, my sister and I made sweet potato casserole with pecans and a brown sugar topping of some kind. Not any more! Now I feel indulgent even eating a sweet potato. But, this super, super easy recipe will satisfy those holiday traditions quite nicely. This Paleo-Autoimmune version has no dairy or eggs and yet still retains the essence of sweet holiday cheer and a creamy topping to boot.
Today when Mae got home from school I asked her to help me whip the cinnamon coconut cream. I had freshly roasted sweet potatoes cooling on top of the stove and knew it would be a great after school project to help me pull this recipe together. She usually does not like sweet potato anything. Today though, she ate this as her after school snack. She said she liked it because it was warm, sweet and had a creamy texture. For you, it will be the stand-in for the sweet potato casserole with marshmallows on top. xo
- 4 medium sized sweet potatoes
- zest of an orange
- pinch salt
- 2 cans full fat coconut milk (that have been in fridge for 24 hours)
- 1/2 tsp. cinnamon
- Roast sweet potatoes in oven. I place mine on a cookie sheet and bake at 375 until knife tender (time will depend on how large they are) about 90 minutes. Remove from oven and let cool just until you can handle them. Then peel skins and ends off and put the insides into a food processor or stand mixer. Add the zest of an orange. I used a valencia, but you can use any kind of orange you like. Add a few pinches of salt and blend until smooth. Taste for salt
- Keep warm covered until ready to serve.
- Before serving make the coconut cream. Remove coconut cans from fridge and without jiggling them, remove lids with can opener. Scoop the white semi-solid coconut cream from the can leaving the translucent coconut water behind. Put coconut cream in a mixing bowl and add cinnamon. Beat with a hand blender until stiff.
- Serve the whipped cinnamon coconut cream on the side so each person can spoon it on the potatoes. If you put the whipped cream on the warm dish, it will melt. You could serve the potatoes at room temperature and then the coconut cream will be fine if you put it on top to serve at the table.