I just discovered my new favorite way to eat sweet potatoes. Hash is amazing. Even plain steamed sweet potatoes with a dash of cinnamon is delicious. But this is hard to beat. "Buttery" and "creamy" would be the perfect words to describe these potatoes, if only they had some butter and cream. The secret is a blender. Yes, mash potatoes in a blender. Just go with it. And try it. Because you'll never turn back.
What happens after the blender is like the frosting on the cake: pecans, a cinnamon-honey topping, and a trip to the oven. The topping crusts over the potatoes. The pecans toast. Your kitchen fills with the smell of baking cinnamon.
Puréed sweet potatoes become this: Cinnamon Brûléed Sweet Potato Purée. It's a casserole of the creamiest sweet potatoes you'll even eat topped with toasted pecans and sweet cinnamon. It's a casserole that deserves to sit on a fancy menu, but is easy enough to make on just any regular day.
There is never enough of this.
Cinnamon Brûléed Sweet Potato Purée
4 medium Jewel Sweet Potatoes
1 teaspoon coconut oil
2 tablespoons canned coconut milk
1/3 cup pecans
3 tablespoons honey or coconut sugar (the coconut sugar will get crispier)
1 teaspoon cinnamon
1. Wash and peel the sweet potatoes. Chop them roughly, and steam until tender.
2. Place the steamed sweet potatoes, coconut oil and milk into a high-speed blender and blend on high until no chunks remain and sweet potato puree is smooth and even.
3. Spread the puree out in a small baking dish. Smooth with a spatula. Arrange the pecans over top of the sweet potatoes.
4. In a small bowl, stir together the ingredients for the topping. Spread the topping evenly over the sweet potatoes.
5. Turn your oven to low broil. Place the sweet potatoes under the broiler for 2-6 minutes, standing by (I have burnt the pecans by walking away-- it happens fast!). The topping should bubble and the pecans should toast. Serve warm.