Normally I would not recommend this amount of butter and sugar to anyone, but during the late Autumn months, our bodies are in the unique position of preparing for the coldness and conditions of winter… so a little fat and sugar is not so bad. You can always substitute coconut oil for the butter and coconut sugar for the white sugar to make this a little less of a guilty pleasure.
Ingredients:
4 large sweet potatoes or yams
dash of sea salt
butter or coconut oil (enough for each layer of your casserole). We like to use Miyoko’s brand vegan butter.
brown or white sugar or coconut sugar for a lower glycemic index (1/2 cup approximately or to taste)
Peel and slice your sweet potatoes or yams and start to layer in a casserole dish. With each layer, put an ample amount of butter or coconut oil and a sprinkling of sugar. The potatoes are naturally sweet, so if you’re sensitive to sugars, you can always use less or none at all.
Layer up until you reach almost the top of the casserole dish. While cooking, the butter or oil should fully soak the potatoes and offer a place for them to simmer. Sugar mixed with cinnamon or spices can be added after baking.
Cook at 375 degrees F until the potatoes are soft and the sugar is slightly caramelized at the top, checking every 10 minutes.
Once out of the oven, let the casserole rest for 5-10 minutes before enjoying warm.
