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1 large Sweet potato (yam)
¼ cup Milk
¼ cup Dried apricots, chopped
½ juice and zest from orange
1 Tbsp honey
Pinch of sea salt
1 tsp cinnamon
Topping:
¼ cup brown sugar (or coconut palm sugar)
¼ cup chopped nuts (part pecan and part walnut for best results)
1-2 Tbsp Butter
1 Tbsp Extra Virgin Olive Oil(we recommend Spirits & Spice Chili Extra Virgin Olive Oil for zip or Lemon Extra Virgin Olive Oil for zest)
Cinnamon to taste (optional)
Pinch of sugar
Bake/roast yam until mostly soft. If not fully cooked in center remove anyway, as it will continue to cook in the oven. When potato is cool enough to handle (or even the next day), peel skin away from flesh. Place flesh into large mixing bowl. Add milk, honey, juice, zest, cinnamon, apricots and salt. Mash and mix. Put content into greased 5x8 baking dish.
Topping: Chop nuts and add sugar, then cut in butter and oil. Mix and spread evenly over top of casserole. Bake at 350 degrees until bubbling or until top begins to crust.
Recipe courtesy of Renae Arnston
Instagram: renaearnston
Facebook: Fit and Faithful with Renae
