This is an adaptation from a sweet potato recipe I found on Jessie Monds Food Blog. Her creation is wonderful, and quite adorable. She presents several individual baked sweet potatoes with vegan ingredients and toppings. I adapted her recipe into a casserole fit to feed over 30 people.
- 22 yams
- 1/8 cup cinnamon
- 1 1/8-1/4 cup of coconut milk
- 2 tsp nutmeg
- 5 apples
- 1 1/2 cups walnuts
- 1 1/2 cups pecans
- 2 cups cranberries
As this was a Thanksgiving dish and we were rather unorganized and making things up as we went, I can not give you exact details. The amounts of each ingredients are approximate. First cut the sweet potatoes into cubes and bake them until they become mushy. I do not recall exactly how they were baked, but I would start out at 400 degrees for an hour and then check every twenty minutes after. Mash the yams together in a large bowl, add the coconut milk and spices. Put the yams into several different casserole dishes (I used 3). Cut up the apples. Sprinkle the cubed apples, walnuts, pecans, and cranberries onto the yams.
Bake this dish again for roughly 20 minutes at 350 degrees or until it is completely reheated, but before the toppings begin to burn. As you can see by the picture, we were not all that successful with the whole no burning thing.
Even though everything is approximate, I wanted to record this recipe in a general sense in case we wanted to use it again next year.