“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 f
rom 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.
Nora Edinger -- JOY Journal 