Today I’ve got for you a recipe that I could easily call one of the ‘best things I ever made and ate’ :).It can be made ahead and frozen or refrigerated to be baked at the last minute to get all lovely and golden.The secret to my recipe here is ginger that adds a great depth of flavor to this dish.
The streusel consists of Almond Flour and some shredded coconuts for a crunchy nutty topping and boy was it good!!I’m so glad I used Almond Flour instead of all purpose flour since it gave it so much more body and flavor.The sweet aroma of coconut filled my kitchen as it was baking in the oven.It tasted phenomenal and had the perfect amount of sweetness!
The cranberries gave it the perfect tartness and the coconut worked like magic!! A lovely Casserole that’s easy, healthy and the most delicious!
Sweet Potato Cranberry Casserole with Almond Coconut Streusel #CookedInTranslation
Ingredients
- Sweet Potatoes-2 lbs
- Dried Sweetened Cranberries-1 cup
- Packed Brown Sugar-1/2 cup
- Freshly Crushed Ginger-2 tsp
- Sea Salt-1 tsp
- For the Streusel
- Almond Flour-1 cup
- Unsweetened Shredded Coconut-1/2 cup
- Packed Brown Sugar-1/4 cup
Instructions
- Preheat oven to 350 degrees.
- Wrap the sweet potatoes in foil and bake in the oven for 50 min-1 hr until cooked.Let cool.
- Peel off the skins and mash the sweet potatoes with the next 4 ingredients and mix.
- Mix the Streusel ingredients and keep aside.
- Coat a medium sized square or rectangular baking dish with cooking spray and spread the Sweet potato mixture evenly.
- Cover with the Almond coconut mixture and bake it in the oven for about 40 minutes until golden.
Our Cooked In Translation group is celebrating a Fusion Thanksgiving and this event is hosted by the lovely Stacy @ Food Lust People Love!! We’re recreating traditional Thansgiving dishes but with our own little twists :)Please check out other interesting recipes on the table!!
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You’re so right – Soni! This could easily be a dessert and what a dessert it would be! Love the addition of the dried cranberries with the sweet potatoes, and then your fantastic addition of the ginger. I bet that gives the sweet dish a little spice and bite. Great holiday dish!
mjskit recently posted..Mushroom Garlic Soup
healthy one pot meal!!
Belated Thanksgiving wishes too!!
Join my ongoing EP events-Asafoetida OR Fennel seeds @ Divya’s Culinary Journey
julie recently posted..Stuffed Mushroom
What a great idea! I’ve never put coconut and sweet potato together but it sounds yummy.
Maureen | Orgasmic Chef recently posted..Dark Chocolate Cheesecake with Chocolate Ganache
Happy Thanksgiving to you and your family. This dessert looks wonderful to celebrate this nice family event 😀
Zoe recently posted..Big Bird’s Good-for-you-good-for-me Oatmeal Muffins
Oh this does look good Soni, with the cranberries and ginger. I do like sweet potatoes and what a tasty toppping with coconut. Have a lovely Thanksgiving.
Oh Soni, this dish absolutely reflects your name (which means beautiful right?). What an amazing collection of ingredients. I am going to give this a try, I just love the coconut in it!
LinsFood recently posted..Groovy Gravy – A Thanksgiving #Cooked in Translation
That’s right Lin 🙂 Very impressed that you know the meaning :)Thankyou!
Delicious!! I am posting my green bean dish right now… sorry I am late!
PolaM recently posted..#WorldOnAPlate: Turkey Roast with Root Vegetables
This looks great! I am not a fan of sweet potatoes as a side dish, but love them as a basis for a desserty casserole.
Cucina49 recently posted..Taking the Cake
Beautiful dish! Really. I love the coconut – one of my favourite flavours.
Trish recently posted..Roasted Red Pepper and Black Bean Stew
Looks delicious, Soni! I love the addition of the almond flour and the coconut especially. Ooooh, and the ginger! I’ll bet this was GOOD!
Stacy recently posted..Pecan Pie Baklava with Dried Cranberries for #CookedinTranslation