Today I’ve got for you a recipe that I could easily call one of the ‘best things I ever made and ate’ 🙂 !!This Casserole can be served as a side dish or even as a dessert!!It can be made ahead and frozen or refrigerated to be baked at the last minute to get all nice and golden.I initially started off by getting some ideas from My Recipes for a Sweet Potato Casserole.I tweaked an easy recipe by adding some Ginger since it pairs beautifully with Sweet Potatoes and some Cranberries to give it a Holiday feel 🙂
The streusel idea came to mind from the oats and pecans as a topping in many of the recipes.I didn’t have either so I opted for Almond Flour and also added some shredded coconuts for a crunchy nutty topping and boy was it good!!I’m so glad I used Almond Flour instead of all purpose flour since it gave it so much more body and flavor.The sweet aroma of coconut filled my kitchen as it was baking in the oven.It tasted phenomenal and had the perfect amount of sweetness!
The cranberries gave it the perfect tartness and the coconut worked like magic!! A lovely Casserole that’s easy, healthy and the most delicious!
Our Cooked In Translation group is celebrating a Fusion Thanksgiving and this event is hosted by the lovely Stacy @ Food Lust People Love!! We’re recreating traditional Thansgiving dishes but with our own little twists :)Please check out other interesting recipes on the table!!