With the fall holidays we are usually bombarded with sweet potato dishes. Well why can't they have a slightly tropical twist? Normally I never like to use recipes from our cookbooks on our website, but I just thought this one screamed fall, in general, and Thanksgiving in particular.
Just a reminder this recipe is found in the Beach Blanket Brunch Cookbook, which happens to make a great Christmas gift.
2 pounds of sweet potatoes
¼ pound of bacon
12 ounces of coconut milk
2 egg yolks
1 ounce of fresh ginger
1 teaspoon of salt
2 tablespoons shredded unsweetened coconut
1/8 cup of pepitas
Preheat your oven to 400 degrees.
Fry the bacon. Allow it to cool and chop into small pieces.
Peel and thinly slice the sweet potatoes. Shred or finely mince the fresh ginger. Add the two egg yolks, salt and ginger to the coconut milk. Beat with a hand mixer until frothy.
Place a single layer of the sliced sweet potato in the bottom of a 9 x 13 baking dish. Add a light layer of chopped bacon. Pour 1/3 of the coconut mixture over the potatoes and bacon. Place a second layer of potato and bacon. Pour another portion of the coconut mixture over this layer. Add a third layer of sweet potato. Pour remaining coconut mixture over this layer. Sprinkle with unsweetened, shredded coconut and pepitas.
Cover the dish with aluminum foil and bake for 40 minutes. Remove foil and back 10-15 minutes until the top begins to brown.