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Who doesn’t love the sweet and savory flavor of winter squash when prepared in a decadent casserole!? I understand comfort foods during the holiday season can feel like an absolute necessity.
However, these healthy foods are smothered with sugar and other ingredients that wreak havoc on your gut and waistline. Instead, I’ve provided you with a delicious alternative. I would even have this as a dessert.
I love cooking with this unique variety of sweet potato. The Japanese or murasaki sweet potato provides an extra decadent flavor and texture. They are beautiful in color and delicious. Plus when they are paired with the crunch of coconut, it’s the perfect combination.
These sweet potatoes are rich in phytonutrients, meaning a powerhouse of vitamins and minerals. Plus, it is naturally low in lectins, which can be disruptive and inflammatory to the microbiome.
2 medium Japanese sweet potatoes
½ cup unsweetened coconut flakes, crushed
2 tsp coconut oil, melted
1 tsp cinnamon
Preheat oven to 375 degrees. Fork each potato so that they have holes. Place directly on oven rack or in a baking dish. Allow to bake for 40-50 minutes or until soft all the way through.
Allow potatoes to cool and reduce oven heat to 200 degrees. In a bowl, mix coconut flakes with coconut oil, a pinch of sea salt and cinnamon.
Once the heat has reduced, add coconut flakes and bake for 6-7 minutes or until golden brown. Allow to cool when finished before serving.
When sweet potatoes are cool, remove skins and mash by hand with a big spoon or hand masher.
Add a small amount of sweet potato to each bowl and top with coconut flakes.