Recipe by Debbie R.
My husband likes this, and he normally does not like sweet potatoes, specifically the sweet Thanksgiving ones. This really does not have to be baked. It did taste much better after chilling and then reheating than it did initially. Recommend allowing time to meld the flavors.
- 5 medium sweet potatoes, peeled and cut into 3/4-inch pieces (3.5 - 4 lbs)
- 177.44 ml light coconut milk
- 9.85 ml cardamom, ground
- 4.92 ml vanilla extract
- 4.92 ml coconut extract (could add another 1/2 tsp perhaps)
- 59.14 ml honey
- 14.79 ml brown sugar
- 2.46 ml salt
- 0.59 ml black pepper
- 0.59 ml cayenne pepper
- 78.07 ml chopped pecans
Directions See How It's Made
- Bring large pot of water to a boil over high heat. Add sweet potatoes. Return to boiling. Cook until soft, about 10 minutes. Drain and put in a large bowl.
- Add coconut milk, cardamom, vanilla, coconut extract, honey, brown sugar, salt, black pepper and cayenne; in other words, everything except the peanuts. Mix until smooth.
- Put in a 9x9 dish. Sprinkle pecans over it.
- Bake at 325 for 45 - 50 minutes or until edges are slightly browned. Cool on a rack for 10 minutes and serve.