African sweet potatoes

“There is no such thing as too many deviled eggs.” Jan Karon, “Come Rain or Come Shine”

You’ve got to love a potluck dinner anywhere in the U.S. Where else are you going to come across something like hummus tacos? Along that line, this recipe from Africa has been playing a starring role in our family Thanksgivings for a couple of decades.

Fair warning: If you make it for a potluck (which is where I happily found it), bring copies of the recipe with you. It’s that kind of cross-between-pumpkin-pie-and-pecan-pie yummy without quite as much sugar. Enjoy and have a blessed weekend!

African Sweet Potatoes

In a large bowl, mash together 5 cups cooked sweet potato or yam chunks*, 1 cup unsweetened coconut, 1/2 cup flour (wheat or gluten-free), 1/2 cup brown sugar, 1/4 cup milk (dairy or nut), 1/2 teaspoon salt, 1 teaspoon vanilla and 1/3 cup melted butter or vegan substitute. Spread in a buttered baking dish.

Top the mix with another 1/2 cup brown sugar, 1/3 cup butter or vegan substitute cut into small chunks and 1 cup chopped pecans or walnuts.

Bake at 350 degrees F for 45 minutes or until golden brown. If baking ahead, cool to room temperature, tightly cover and refrigerate until ready to rewarm.

* While boiling real yams or sweet potatoes is better, it is OK to use canned chunks if you need speed. Just thoroughly rinse and drain the sweet potatoes before mashing.