Replaces: Sweet Potato Casserole

What makes this special is the VARIETY of sweet potato you use. To be honest, I’m not a huge fan of the popular orange-flesh sweet potatoes; they’re just aren’t as good as some other sweet potato varieties in my opinion and have the tendency to be bland. My two favorite varieties are Japanese (purple skin, creamy white flesh) and Hannah (cream-colored skin and creamy/light yellow flesh). These two types are sweeter with a rich, creamy consistency and they melt in your mouth. I also love the variety known as “purple sweet potatoes” (darker purple skin than Japanese with a deep purple flesh) but they’re not always widely available. Pro tip: If you’re in Hawaii be sure to get your fix of purple sweet potatoes—they’re even better when grown in the islands!

With these rich sweet potatoes you barely have to add anything else to nail this recipe—let the potatoes speak for themselves! Even my family and friends who love sweet potato casserole with marshmallows and all that junk still love this dish whenever I serve it and always ask me what I did. Ha, it’s so easy!

Directions

• Chop up the sweet potatoes into about 1-inch cubes or so, making sure to cut off and discard any bad ends that are discolored.
• Melt coconut oil in the microwave or on stove, and spread SPs on cookie sheet.
• Pour coconut oil over SPs and mix well so the SPs are well coated. Make sure the SPs are spaced well and not piled up on top of each other (they cook more evenly when they’re spread out).
• Bake for 60-75 min until soft, and halfway through remove the cookie sheets and flip/mix the SPs for even browning.

This is the product of 9 rather large sweet potatoes, that I served at our holiday gathering.