Sweet Potatoes with Praline Topping

Serves 8
Prep time: 15 minutes | Cook Time: 15 minutes | Ready Time: 30 minutes

Sara’s husband, Erik, thought he hated sweet potatoes. On their first Thanksgiving together, he fell in love with this dish at first bite. To make this voluptuously creamy dish, we combine pale tan-skinned sweet potatoes with darker red-skinned ones, also know as garnet yams. The pale-skinned potatoes are drier and have a lower sugar content than yams. A blend of the two strikes the perfect chord for us. Erik is now crushed that Thanksgiving only comes around once a year! 

Ingredients:

1 1/2 lb medium white,(tan-skinned) sweet potatoes (see Note) 

1 1/2 lb medium red-skinned sweet potatoes (Garnet yams) 

1/2 C coconut milk, plus more if needed 

4 Tbsp grassfed butter, cut into pieces  

2 Tbsp maple syrup (optional) 

1 Tbsp vanilla extract 

Contents of 1 vanilla bean (optional)  

1 Tbsp rum, such as Mount Gay 

1/2 teaspoon sea salt 

 

Topping 

1 C firmly packed coconut sugar, date sugar or brown sugar 

1/3 C GF or paleo flour 

4 Tbsp grassfed butter, melted 

1/3 C GF rolled oats 

1/4 tsp sea salt 

 

Directions:

Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil. 

 

Rinse the sweet potatoes and prick in several places with a fork. Place on the prepared baking sheet and bake until very soft when pierced with a knife, 1¼ to 1½ hours. Remove the sweet potatoes from the oven and reduce the oven to 325 degrees F. 

 

When the sweet potatoes are cool enough to handle, peel them and put the pulp in the bowl of a food processor. Add the coconut milk, butter, maple syrup, vanilla, contents of vanilla bean if desired, rum, and salt. Process until smooth and creamy. Transfer the potato mixture to an 8-inch square glass baking dish. 

 

To make the topping: Combine the coconut sugar, GF or paleo flour, butter, oatmeal, and salt in a medium bowl. Spoon the topping evenly over the potatoes. Bake until the topping is golden brown, 25 to 35 minutes. 

 

Do-Ahead: The sweet potato purée can be made 1 day in advance and refrigerated. The topping can be prepared 3 to 5 days in advance and stored in a sealable plastic bag in the refrigerator. Spoon the topping over the potatoes just before baking. 

 

Note: If you are unable to find white sweet potatoes, reduce the maple syrup in the purée to 1 tablespoon and use a little less coconut milk. 

 

 

Shopping List 

1 1/2 lb medium tan-skinned sweet potatoes(white sweet potatoes) 

1 1/2 lb medium red-skinned sweet potatoes (yams) 

coconut milk 

grassfed butter  

maple syrup  

vanilla extract 

Contents of 1 vanilla bean (optional)  

rum, such as Mount Gay 

coconut sugar( date sugar, or brown sugar) 

GF or paleo flour 

oatmeal 

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