I cooked this ultra comforting and delicious Southern Sweet Potato Casserole this weekend. It’s the perfect kind of dish on the cold days we have right now. The Casserole is made up of a layer of crumbled cod and another of butternut squash and potatoes, with coconut milk. The dish is sprinkled with coconut chips (I found mine in an organic store) before being baked in the oven. The sweet potato goes very well with the potato and the coconut. You can find them all year round, but it’s the peak season right now. It is a dish that can be prepared in advance and kept in the refrigerator. You just have to heat it up in the oven, and that’s it. What to enjoy without taking the head…
Ingredients
1 large butternut squash
4 sweet potatoes
20 cl of coconut cream
1 tablespoon of cornstarch
1 bunch of herbs (parsley, rosemary, celery, thyme, bay leaf)
4 branches of coriander
3 tablespoons of coconut chips
olive oil
Instructions
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