Hm, I seem to be missing a photograph for this. I had a bunch of little sweet potatoes and some other ingredients I thought might go together well, so I thought I’d experiment and the result was actually pretty interesting. Sort of like a sweet potato souffle or custard. I think I actually only ate it cold for breakfast, so I can’t comment on how the texture holds up warm, but I would probably bake in individual ramekins if I was going to do that.
Sweet Potato… Something (makes 1 8-inch square pan)
- 4-5 smallish sweet potatoes, peeled and diced, about 3-4 cups
- 1 can coconut milk (I used low-fat)
- 1/2 c. maple syrup
- 2 tsp. ground ginger
- 1 egg
- Preheat oven to 300. Lightly grease an 8-inch square pan.
- Place sweet potato cubes in a medium saucepan, and pour coconut milk over. Bring up to a boil, lower heat, and simmer until sweet potatoes are cooked through, around 10 minutes. Do not drain!
- Use a potato masher to mash sweet potatoes in the coconut milk until smooth. Alternatively, remove sweet potatoes and pass through a ricer, then remove to coconut milk and stir in.
- Let cool ten to fifteen minutes, then add remaining ingredients and stir until well-combined. Pour into prepared baking pan.
- Bake until lightly browned and puffing up on the edges, about 20-30 minutes (I think – I made this in April!) Let cool before serving.