Ingredients:

  • 4 lbs Sweet Potatoes, peeled and cubed
  • 6 Tbsp Ghee (Clarified Butter), divided (4 Tbsp for base, 2 Tbsp for topping)
  • 1/2 cup Full-Fat Coconut Milk (Canned, unsweetened)
  • 2 large Eggs, lightly whisked
  • 1 tsp Vanilla Extract (compliant)
  • 1 tsp Ground Cinnamon (for the base)
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Fine Sea Salt
  • Pinch White Pepper (Optional)
  • 1 cup Pecans, roughly chopped
  • 1/4 cup Unsweetened Shredded Coconut
  • 1/2 tsp Ground Cinnamon (for the topping)
  • 1/4 tsp Coarse Sea Salt (Flaky)

Instructions:

  1. Preheat the oven to 400°F (200°C). Lightly grease an 8x8 inch (20x20 cm) baking dish.
  2. Roast the Potatoes: Toss the peeled and cubed sweet potatoes with 1 tablespoon of ghee and a pinch of salt. Spread them on a baking sheet. Roast for 25–30 minutes, or until fork-tender and slightly caramelised. Remove the potatoes and allow them to cool for 5 minutes. Reduce the oven temperature to 350°F (175°C).
  3. Mash the Potatoes: Transfer the roasted potatoes to a large mixing bowl. Mash thoroughly until smooth. For the best texture, use a potato ricer or electric hand mixer.
  4. Incorporate Fats and Flavour: Add the remaining 3 tablespoons of ghee, the full-fat coconut milk, vanilla extract, 1 tsp cinnamon, nutmeg, salt, and pepper (if using). Mix until just combined and smooth.
  5. Bind with Eggs: Whisk the eggs lightly in a small bowl, then pour them into the potato mixture. Stir quickly and thoroughly until the eggs are fully incorporated. Do not overmix.
  6. Transfer the sweet potato mixture into the prepared baking dish. Smooth the top with a spatula.
  7. Mix the Topping: In a separate medium bowl, combine the chopped pecans, shredded coconut, 2 tablespoons of melted ghee, 1/2 tsp cinnamon, and coarse salt. Toss until the ingredients are evenly coated.
  8. Assemble and Initial Bake: Sprinkle the topping evenly over the sweet potato base. Cover the dish loosely with foil.
  9. Bake Covered: Bake at 350°F (175°C) for 20 minutes.
  10. Uncover and Finish: Remove the foil and bake for an additional 10–15 minutes, until the topping is golden brown and the casserole is set in the centre (a knife inserted near the center should come out mostly clean).
  11. Rest: Remove from the oven and allow to rest for at least 10 minutes before serving. This allows the internal structure to set properly.