Coconut Infused Sweet Potatoes with Crunchy Hazelnut Streusel

Impress friends and family at your next holiday gathering. A sweet and crunchy streusel tops off a warm sweet potato dish.

Ingredients

SWEET POTATOES:

1 can (29 ounces) sweet potatoes or yams

¾ cup coconut milk

1 egg

¼ cup hazelnuts, toasted, skin removed, ground

¼ cup brown sugar, packed

½ teaspoon ginger, ground

½ teaspoon salt

STREUSEL TOPPING:

½ cup hazelnuts, toasted, skin removed, coarsely chopped

¼ cup brown sugar, packed

2 tablespoons flour, all-purpose

¼ teaspoon ginger, ground

2 tablespoons butter or margarine, melted

Directions

  1. Preheat oven to 350°F.
  2. Blend sweet potatoes, coconut milk, egg, ground hazelnuts, brown sugar, ginger and salt in large mixing bowl. Beat on medium speed for 30 seconds. Some small lumps will remain. Pour mixture into one quart casserole dish.
  3. Mix chopped hazelnuts, brown sugar, flour, ginger and melted butter or margarine until combined. Sprinkle evenly over sweet potato mixture.
  4. Bake for 35 minutes until golden brown.

Note: Bake in 6 oz ramekins for individual servings.

Prep time:  10 minutes

Baking time:  35 minutes

 

Coconut Infused Sweet Potatoes with Crunchy Hazelnut Streusel

Nutritional Information

Based on 6 servings.

Per serving:

Calories

380

Total Fat     

19g

Saturated Fat  

9g

Cholesterol

45mg

Sodium

290mg

Carbohydrates

50g

Dietary Fiber      

6g

Protein

6g