Now that September is finally here, does that mean I get to sprinkle pumpkin pie spice on everything and make non-stop recipes with sweet potatoes? (I really hope so…)

The combination of sweet potatoes, coconut milk, and spices is nothing new on this blog. A few months ago, I made a savory Coconut Curried Sweet Potato & Chickpea Stew that has become one of my most popular recipes. Today we’re taking those same flavors in a sweet direction – roasted sweet potatoes drizzled with a sweet and creamy sauce made from coconut, maple, walnut, and pecans – all baked together in a casserole dish until beautifully golden and caramelized.

Fall can’t get here soon enough…

SweetPotatoTitle

Makes 2-3 servings

Ingredients:

  • 2 large sweet potatoes
  • 1/4 cup coconut milk
  • 1/4+ cup water
  • 1/3 cup walnuts
  • 1/3 cup pecans
  • 2-3 tablespoons maple syrup
  • 1/2+ teaspoon + pumpkin pie spice
  • 1 teaspoon vanilla
  • 2 sprigs of mint (optional)

Sweet Potato Wide

Preheat the oven to 375º F

Step One

Peel and dice the sweet potatoes into small chunks – there’s no perfect way to cut such an irregular shape into nice even pieces, so just (carefully) do the best you can. Then, add these to a baking sheet and roast for about 25 minutes at 375º F until they are cooked thoroughly.

Step Two

While the potatoes are roasting, prepare the coconut & nut sauce by combining all the remaining ingredients (coconut milk, water, walnuts, pecans, maple syrup, pumpkin pie spice, and vanilla) in a blender and pulse just a few times until the sauce is somewhere between chunky and smooth. You want this sauce to have a uniform, gritty feel. If it’s too thick (i.e. goopy), add a little water at a time. Place this in the refrigerator to thicken slightly while the potatoes finish.

Step Three

Once the sauce has cooled and the sweet potatoes are cooked, it’s time to put everything together. Grab one large casserole dish (or several small ones, as pictured) and toss the sauce and sweet potatoes together until everything is evenly coated. Then, return to the oven and bake for about 15-20 minutes until the sauce begins bubbling and turning a gorgeous caramel color (but don’t let it burn!). Garnish with mint for extra color and freshness.

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