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Sweet potato casserole with macadamia and pomegranate

Sweet potato casserole with macadamia and pomegranate

This is a variation on the traditional sweet potato casserole, often served on American holiday tables. It’s not only a fantastic side dish but also a perfect vegetarian main course. The flavours are distinctly wintry, sweet and spicy.

Ingredients

  • 1 kg sweet potatoes
  • 2 eggs
  • 150 ml vegan cream
  • 4 tbsp brown sugar
  • 2 tsp speculaas blend
  • 1 orange
  • 150 gram cranberries
  • 200 gram macadamia nuts
  • mini-marshmallows (optional)
  • 1 pomegranate

Preparation

  • 1
    Choose either a large oven dish or 4 small single dishes and preheat the convection oven to 180 °C.

  • 2
    Peel the raw sweet potatoes, halve them lengthwise and then cut them into equal slices. Place the slices in the baking dish in a tile-like fashion.

  • 3
    Whish the eggs with the vegan cream. Season to taste with a pinch of salt, pepper, brown sugar and the speculaas blend

  • 4
    Peel off a thin layer of the orange and cut the peel into thin strips. Stir these strips, along with the cranberries into the egg mixture and pour over the sweet potato dish.

  • 5
    Cover the casserole with aluminium foil and bake for 20 minutes in the preheated oven at 180 °C. Remove the foil and garnish with macadamia nuts and mini marshmallow bits. Return the casserole to the oven for another 10 minutes.

  • 6
    Meanwhile, clean the pomegranate. Slightly slice the skin into four segments, but do not cut all the way through. Break the pomegranate into segments. Now you can easily peel out the pomegranate seeds. Garnish the casserole with the pomegranate seeds.

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