Healthy Holiday Hacks: Walnuts & Coconut Sweet Potatoes
With the holiday season just around the corner, it's time to embrace the flavors of the season and get a little creative in the kitchen. Our Walnuts & Coconut Sweet Potatoes recipe is your ticket to a fun and nourishing holiday menu.
Swap out the traditional yams and marshmallows for something that's bound to win the hearts of your loved ones. The sweet, comforting flavors of this dish, and the way they fill the kitchen with delightful aromas, have made it a post-Thanksgiving favorite in my house. Trust me, you'll be reaching for those leftovers!
So, this holiday season, make your table pop with our Walnuts & Coconut Sweet Potatoes. They're a fantastic addition to your festive spread, and they pair beautifully with other scrumptious options like our Non-Dairy Creamed Spinach. Get ready to enjoy the holidays in full flavor and with a side of good health!
Walnuts & Coconut Sweet Potatoes
Ingredients:
4-5 yams or sweet potatoes
½ cup of velvety full-fat coconut milk
1 teaspoon of pumpkin pie spice (because it's not the holidays without a little spice!)
1 ½ cups of walnuts
¾ cup of unsweetened coconut flakes
3-4 tablespoons of coconut oil
Instructions:
Preheat your oven to a cozy 375 degrees Fahrenheit and roast those sweet potatoes for about an hour, or until they're soft enough to melt your heart.
Once the sweet potatoes have cooled and are ready to join the flavor party, peel them and toss them into a bowl.
Add that rich coconut milk and a sprinkle of pumpkin pie spice to the sweet potato mix. Whip it up until it's as smooth and creamy as your favorite holiday playlist.
Now, let's get artsy! Pour this creamy concoction into a 9-inch round pie dish or an 8x8 baking dish.
Sprinkle the chopped walnuts and sprinkle that unsweetened coconut magic on top.
Add little dollops of coconut oil for an extra dose of yum.
Pop this masterpiece into your oven, preheated to 350 degrees Fahrenheit, and let it bake for 8-10 minutes, or until the walnuts are lightly toasted and ready to party.
Serve it up fresh and piping hot, or tuck it away in the fridge to enjoy within the next 3-4 days.
