I think Thanksgiving dinner is my favorite meal of the year. Few things get me more excited about food than Fall flavors all together in one place!
This recipe came together over many years of trial and error, seeking to create the perfect flavor combo. I love the way the thick creamy coconut plays off of the bright orange. Make sure you add a little Chili to balance out the sweetness of those flavors
Bake the sweet potatoes a day in advance to cut down on prep time day of. You can actually make this entire dish the day in advance and just finish up in the oven.
Topping this side dish with a streusel pecan topping gives you that cozy campfire feel. Just like the traditional marshmallow sweet potato dish does, but in a grown up way .
4 large Sweet Potatoes , baked in their skins until soft
1 cup canned Coconut Milk ( you might need more - read the need)
3 Clementines - juice and Zest
1/4 tsp Chili Flakes
Sea Salt to Taste
For the streusel topping
1/4 cup Butter , at room temp
1/2 cup Flour
1/2 cup Brown Sugar
1/2 tsp Cinnamon
1/2 cup Pecans, chopped.
Peel the baked Sweet Potatoes. The skins should come off very easily.
Using a kitchen aid or hand held mixer, whipped the potatoes until very smooth.
Add in the coconut milk, juice and Zest of Clementines, Chili and Salt.
Whip until fluffy.
Transfer to a buttered baking dish.
To make the Streusel Topping:
Combine all the Streusel ingredients in a small bowl and mix until a crumb forms.
Crumble over the top of the Sweet Potato Mixture.
Bake at 375 for 20 mins, until warmed through. You can finish with a couple mins under the broiler for that browned bubbly goodness.