Recipe ~ Hawai’ian Yam Cassarole

hawaiian-yam-coconut-cassserole

Want to break free from grandma’s marshmallow yam casserole? This Hawaiian Style recipe uses macadamia nuts and toasted coconut to add a little island flair to your sweet potatoes and brings the flavors of Hawaii to you dinner table on Thanksgiving.  This recipe is also dairy-free and easy to make.

Ingredients:

4-6 yams
1/4 tsp salt
1/3 c coconut milk
2 eggs
1 tsp vanilla extract
½ tsp cinnamon
½ c brown sugar

 

Topping:

¼ c coconut oil
3 Tbls all-purpose flour
¾ c tightly packed brown sugar
½ c chopped macadamia nuts
½ c unsweetened shredded coconut

 

Directions:

1.) Preheat oven to 350 degrees. Lightly grease a 9×13 baking dish.
2.) Peel, then bake or steam the yams until soft. Mash in a large bowl and allow to cool.
3.) Add salt, coconut milk, eggs, vanilla, cinnamon, and sugar and stir into the yams. 4.)Transfer to the baking dish.
5.) In a medium bowl, mix coconut oil, flour, brown sugar, macadamia nuts and shredded coconut. Sprinkle over the yam mixture.
6.)Bake for 30 minutes or until topping is crisp and lightly browned.

 

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