Coconut Cream, Sweet Potato Bake

Servings: 6–8
Preparation Time: 15 minutes

Ingredients:

• 2 pounds sweet potatoes, boiled, peeled, and mashed
• 4 tablespoons Coconut Cream Concentrate
• 2 eggs
• 1/2 cup brown sugar
• 1 tablespoon vanilla extract
• 2 teaspoons cinnamon
• 2 tablespoon butter, melted
• 2 tablespoons butter (to brush on top)
• 1-2 teaspoons cinnamon (to sprinkle on top)
• 2 tablespoons brown sugar (to sprinkle on top)
• coconut oil, to grease pan

Directions:

Preheat oven to 350 degrees F. Grease an 8 x 8-inch pan with coconut oil.

Place sweet potato and Coconut Cream Concentrate into the bowl of an electric mixer. Mix on medium-high speed until well blended.

Add eggs, sugar, vanilla, 2 teaspoons cinnamon, and 2 tablespoons butter. Blend until well mixed.

Spread sweet potato mixture evenly into prepared pan.

Brush mixture with 2 tablespoons melted butter and sprinkle on remaining cinnamon and sugar.

Bake at 350 degrees F for 45 minutes.

Enjoy!

Recipe courtesy of Marianita Shilhavy.

Recipe prepared by Marianita Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!

• 1 tablespoon coconut oil
• 1 medium-size onion
• 2 cloves garlic, minced
• 1 teaspoon peeled and grated fresh ginger
• 2 cups peeled and cubed, uncooked sweet potato (approximately 1 potato)
• 1/2 teaspoon cayenne pepper
• salt and pepper to taste
• 6 cups chicken broth
• 2/3 cup coconut peanut butter
• 1 teaspoon raw honey

Directions:

In a large saucepan, heat coconut oil over medium heat. Stir in onion, ginger, and garlic. Sauté for 1 minute. Add sweet potato, cayenne, salt, black pepper, and chicken broth.

Bring to a boil. Reduce the heat to medium-low heat; simmer until the potatoes are tender, about 25 minutes.

Puree the soup in the saucepan using an immersion blender or a regular blender in 2 batches.

Return the soup to the saucepan. Stir in coconut peanut butter and honey; continue stirring until peanut butter and honey melts. Serve hot.

Enjoy.

Recipe courtesy of Marianita Shilhavy.

Recipe prepared by Marianita Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!