Sweet Potato Bake With Shredded Plantain and Coconut Topping

Recipe by tara portee
READY IN: 2hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400 degrees.
  • Prick the sweet potatoes with a fork and roast them on a foil lined pan for 1 hour and 15 minutes.
  • Once they are cool enough to handle , peel.
  • Puree the peeled potatoes in the large bowl of a food processor until very smooth.
  • Add the rest of the ingredients and blend well.
  • Pour into a buttered 2 quart casserole dish and bake in a 350 degree oven for 40 minutes.
  • Prepare the topping while the casserole is baking.
  • Peel the plantain and run them through the grater attachment on the food processor.
  • Add plantain shreds into a bowl with the ginger, salt, pepper and sugar. Mix lightly with a spoon.
  • Heat the canola oil in a skillet until it is hot but not smoking.
  • Drop plantain mixture by tablespoons into hot oil.
  • Fry about three minutes on each side. (reduce heat if they start to over brown).
  • Remove to paper towel lined platter to cool.
  • Once cool, crumble the plantain.
  • Combine the coconut with the plantain.
  • Once the sweet potato mixture has baked for 40 minutes, add the plantain mixture to the top and lightly pat. Bake another 10 minutes.
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