Sweet potatoes are a favorite dish at our house – plain boiled, oven fries and now a sweet potato easy oven casserole dish that is as satisfying as a family side dish as it is an easy take-along dish to potluck dinners.

Preparation Time: 25 minutes
Baking Time: 35 minutes
Servings: 8 -10 servings

Ingredients:

3 pounds /1.5 kilograms sweet potatoes*
1 2/3 cups / 398ml coconut milk
1 cup / 250 ml crushed corn flake cereal
1/8 cup / 30 ml semi-hard coconut oil plus 1 teaspoon / 5ml
salt and pepper

Method:

Preheat oven to 350^oF / 175^oC

Use 1 teaspoon / 5 ml coconut oil to lightly oil a 10 ½-inch x 1 ½-inch / 27.5cm x 4.5cm quiche or casserole dish
Peel and thinly slice sweet potatoes
Arrange sweet potato slices in the bottom of the quiche/casserole dish
Sprinkle the layered potatoes with 4 tablespoonfuls of crushed corn flake cereal
Drop small pieces, for a total of 2 teaspoons / 10ml semi-hard coconut oil over the cornflakes
Sprinkle with 1/8 teaspoon / 1.5ml each of salt and pepper
Continue layering potatoes, cornflakes, oil, and salt & pepper until there are 4 layers of sweet potatoes and ending with crushed cornflakes layer
Add coconut milk to the dish by pouring around the outer edges of the layers.
Bake until top is golden brown and until potatoes are soft (yield easily to a fork inserted in the middle)

Note:

For variety, instead of using crushed corn flake cereal, use dry bread crumbs or, a combination of equal amounts of dry bread crumbs and crushed saltine crackers. This recipe is easily doubled or tripled for satisfying hungry crowds. Add an extra 20 minutes to the baking time if you have doubled or tripled the recipe (just be sure to keep the layers to a maximum of four (4) for even baking when increasing the recipe amount).

Tip: Use a 13-inch x 9-inch / 33cm x 23cm baking pan for the doubled recipe and a 12-inch x 24-inch / 30.5cm x 35.5cm lasagna pan for the tripled size recipe.

*2 large or 3 medium sweet potatoes

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