Coconut Ginger Sweet Potatoes

This dish is for people who do not like marshmallows on their sweet potato casserole. I could not find unsweetened coconut cream this time, but if you can find unsweetened coconut cream, I'd use that instead to control the amount of sugar that goes into this dish. 

Toasted coconut and almond smell so good.

Coconut Ginger Sweet Potato Casserole

4 sweet potatoes
1/2 stick unsalted butter, melted
1/2 cup coconut cream, original recipe used unsweetened, I used sweetened
1 tsp ginger, grated
A pinch of salt
Sprinkles unsweetened coconut flakes
Sprinkles almond slices

Creamy! 

Toast until fragrant.

Bake sweet potatoes in microwave. My microwave has a baked potato setting, so I used that. While they are cooking, toast coconut flakes and almond slices on a dry skillet until slightly brown. Peel skins off the potatoes after cooling and combine them in a food processor with butter, coconut cream, salt and ginger. If you are using unsweetened coconut cream, you may want to add some brown sugar at this point. Transfer to a serving dish and sprinkle the toasted coconut flakes and almond slices.

Microwave them for several minutes.

Mix everything in food processor.

No baking required!

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