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Chef’s Note:
*Fenugreek seed is a beautiful Indian spice with a sweet, toasted maple flavor. Most noted as a digestive aid, it adds just the right touch to this holiday casserole.
SERVES 8-10
4 pounds of sweet potatoes, peeled and cubed
Water
1 cinnamon stick (about 2”)
6 whole cloves
¼ cup extra virgin coconut oil
½ tsp fenugreek seed, (optional)
1 red bell pepper, chopped
1 large shallot, minced
1 tsp ground coriander
¼ tsp ground cardamom
½ tsp white pepper
½ cup coconut milk, full fat
¼ cup raw honey
1 tsp salt, or to taste
Preheat oven to 400 degrees. Grease 9 x 13 glass pan or 3-quart casserole with a little oil.
In a large pot, add sweet potatoes, cinnamon stick, cloves, and enough water to cover potatoes.
Bring to boil then reduce to simmer.
Cook for 20 minutes or until the potatoes are fork-tender.
Drain the potatoes, discard cloves and cinnamon. Set aside.
In a large skillet, melt coconut oil and swirl to coat the bottom of the skillet.
Add fenugreek seed and toast for a few seconds until fragrant.
Add the bell pepper and shallot and sauté for approximately 3 minutes or until soft.
Add spices and toast lightly.
Remove skillet from heat and set aside.
In a large bowl, combine 2 tablespoons of coconut oil, milk, seasonings, honey, and potatoes.
Mash and stir until well mixed with some chunkiness.
Pour potatoes into prepared pan or casserole.
Bake for 20 minutes or until starting to brown around the edges.
