Sweet Potato Casserole with Nuts and Pepitas

Chef: Derek Clayton Vitamix Chef

Ingredients

• 85g coconut oil
• ½ tbsp fresh thyme leaves, chopped
• ½ tbsp fresh rosemary, chopped
• 1½ tsp chipotle chilli powder
• 1.75kg sweet potato
• 60g coconut yoghurt
• 60ml coconut milk
• zest of 1 lime
• 120g pecans, raw and unsalted
• 120g sliced almonds, raw and unsalted
• 120g pepitas, raw and unsalted
• 1 tbsp sea salt (optional, to taste)
• 1 tbsp fresh lime juice (from the zested lime)

Directions

1. Preheat oven to 190°C. Wash sweet potatoes and prick several holes with a fork. Roast for about 1 hour, or until tender.
2. While potatoes cook, melt 60g of the coconut oil in a small pan. Add thyme, rosemary and chipotle powder. Heat gently until fragrant.
3. Place pecans, almonds, pepitas and remaining coconut oil into the Vitamix container. Pulse on Variable 3 until lightly crumbled - do not overblend into a paste.
4. Transfer nut mixture to a bowl, add half the herb oil and set aside.
5. When potatoes are cool enough to handle, peel off the skins (they should slip off easily). Cut potatoes into rough chunks.
6. Add potatoes, coconut yoghurt, coconut milk, lime zest and the remaining herb oil to the Vitamix container. Secure the lid.
7. Start on the lowest speed, then quickly increase to the highest speed. Blend for 20–30 seconds or until just smooth, using the tamper as needed.
8. Taste and adjust seasoning with salt and lime juice.
9. Scrape mixture into a 23×33cm baking dish. Sprinkle the nut and pepita topping evenly over the surface.
10. Bake at 190°C for 30 minutes, or until heated through and the nuts begin to brown.

Recipe Notes

• This dish can be prepared several days ahead and baked before serving.
• For a spicier version, increase the chipotle chilli powder or add a pinch of cayenne.