Coconut Sweet Potato Casserole

Creamy mashed sweet potatoes are cooked with coconut milk and a hint of cinnamon and topped with a streusal made of coconut and toasted hazelnuts.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 2  lbs sweet potatoes, peeled
• 1  tablespoon butter
• 1⁄4 cup coconut milk
• 1⁄8 cup honey
• 1  tablespoon Bourbon
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon black pepper
• 1⁄2 cup sweetened flaked coconut, toasted
• 1⁄2 cup toasted hazelnuts, chopped

Directions

1. Preheat oven to 350 degrees.
2. Cut potatoes into 1 inch chunks and place them in a large saucepan and cover with water.
3. Bring to a boil over medium high heat and cook for approximately 10 minutes or until tender.
4. Drain and cool.
5. In a food processor, place potatoes. Add butter and process until smooth.
6. Stir in coconut milk, honey, bourbon, salt, cinnamon and pepper.
7. Grease an 8x8 baking dish and transfer potato mixture to the dish.
8. In a small bowl, mix coconut and hazelnuts and sprinkle over casserole.
9. Bake approximately 20 minutes or until heated through.