Thursday, October 8, 2009

Scalloped Sweet Potatoes

Two years ago, T and I had our first "on-our-own" Thanksgiving.  I got this recipe from my boss as a variation on the regular sweet potato souffle.  I really liked it--though I would have made the streusel topping a bit more crumbly and crispy.

Boil in salted water for 2 minutes:
6 medium sweet potatoes (~ 3 pounds), peeled and sliced 1/4 inch thick
Drain and rinse under cold water.

Grease a 9x13 pan and layer sweet potatoes in it. Pour over:
1 1/2 c heavy cream
cover with topping (below)

combine with pastry cutter or in food processor:
2 t butter, softened
2 t flour
1/4 c brown sugar
1/4 c blended oats

Bake 375 degrees for 40-50 minutes


But now, having a milk allergy, I can't do the whole "cream" thing :(  So I decided to fiddle around and come up with my own "vegan" version. (Incidentally, we had these spuds last night with "Deviled" Beef Short Ribs. Ooh, so tasty!)

Preheat oven to 375 degrees.

Boil 3 medium sweet potatoes (probably enough for 4-6 people), peeled and sliced 1/4 inch thick, in salted water for about 5 minutes. Drain and rinse under cold water. Grease 8" casserole dish (I used a pie pan) and place sliced sweet potatoes in the pan (at this point, you can place them in the fridge to prepare later).

Saute 1 small onion (optional), quartered and sliced, in some oil until translucent, and sprinkle with cinnamon. Layer onions over sweet potatoes in pan. 

Pour about 1 c coconut milk over potatoes and onions (you may need more or less coconut milk depending on the dish you're using. You want to have about a half-inch of coconut milk with the potatoes in the pan (or 3/4" if it's a small pan stuffed with potatoes).

combine in food processor and pulse until finely crumbed:
1/2 to 3/4 c oats
1/2 to 3/4 c nuts (I used walnuts, but pecans or almonds would work just as well)
1 tsp cinnamon
1/2 tsp allspice (or nutmeg or cloves--be creative!)
1 to 2 T sugar [if you want to use honey or maple syrup, add it with the coconut oil, after the dry ingredients have been crumbed]

Add slowly, until the mixture starts to hold together:

2 T coconut oil [be sure to add this gradually--the amount of oil from the nuts makes a big difference in how much extra oil you need]

Crumble topping over sweet potatoes and onions.

Bake at 375 degrees for 35-40 minutes (when sweet potatoes are tender all the way through and the milk is bubbly).  Be sure to place a parchment-lined baking sheet under the sweet potatoes, in case the milk boils over the sides!

Serve up and enjoy!

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