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Coconut Infused Sweet Potatoes with Crunchy Hazelnut Streusel
Food Management Staff
January 1, 2007
1 Min Read
FM Staff
Yield: 6 servings
Sweet Potatoes:
1 can sweet potatoes or yams (29 oz)
3/4 cup coconut milk
1 egg
1/4 cup hazelnuts, toasted, skin removed, ground
1/4 cup brown sugar, packed
1/2 tsp. ginger, ground
1/2 tsp. salt
Strusel Topping:
1/2 cup hazelnuts, toasted, skin removed, coarsely chopped
1/4 cup brown sugar, packed
2 Tbsps. flour, all-purpose
1/4 tsp. ginger, ground
2 Tbsps. butter or margarine, melted
Preheat oven to 350°F.
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 a one quart casserole dish.*
Mix chopped hazelnuts, brown sugar, flour, ginger and melted butter or margarine until combined. Sprinkle evenly over sweet potato mixture.
Bake for 35 minutes until golden brown.
*Bake in 6 oz ramekins for individual servings.
Recipe and photo from the Hazelnut Council
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