Tweaking Tradition
If you love sweet-potato casserole, but would like something a little different, here’s a modern twist from the folks at The Fresh Market.
Curried Sweet Potato Casserole
4 medium sweet potatoes, roasted and flesh scooped out
2 tablespoons yellow curry powder
1 cup coconut milk
½ cup fresh cilantro leaves, chopped
1 cup pineapple chunks, drained
½ cup toasted coconut
Using a mixer with a large bowl, combine the sweet potato, curry powder, coconut milk and cilantro. Fold in the pineapple chunks and transfer mixture to a baking dish. Bake at 350 degrees for 30 minutes. Sprinkle toasted coconut over the top and serve. Serves 4.
Note: To toast coconut, spread in a single layer on a baking sheet and bake in a 350-degree oven, stirring often, about 5 minutes or until golden. Watch carefully because the coconut can burn easily.
