Total Time: 1 hour, 20 minutes; 20 minutes active | Servings: 6-8

Ingredients

• 3 large sweet potatoes (3 pounds)
• 1 1/2 cups fresh or frozen cranberries
• 1 15 ounce can coconut milk, full fat
• 1 tablespoon maple syrup (optional)
• 1 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup whole almonds, coarsely chopped
• 2 tablespoons shredded coconut
• 1 teaspoon coconut oil

Preparation

• Heat the oven to 400°F. Place the whole sweet potatoes on a sheet pan and bake until tender, about 30 minutes, then let cool. Strip off the skins and cut potatoes crosswise, into thick slices, placing them in a 9x13 pan, sprinkle the cranberries over the sweet potatoes. In a medium bowl, stir the coconut milk, maple syrup (if using), cinnamon, allspice, nutmeg and salt, then pour over the sweet potatoes.
• In a medium bowl, stir the almonds, coconut and coconut oil, then sprinkle over the sweet potatoes. Bake for 25 minutes at 400°F, until bubbling and golden brown. Serve warm.

Serving Suggestion

• This not-quite traditional side dish is a natural accompaniment for roast turkey, pork or chicken, or savory meat alternatives like braised tempeh. It also holds up well on a buffet table and is easy to bring along to a holiday potluck. 

Nutritional Information