Sweet potato casserole with macadamia and pomegranate
1 kg sweet potatoes
150 ml vegan cream
4 tbsp brown sugar
2 tsp speculaas blend
150 gram cranberries
200 gram macadamia nuts
This is a variation on the traditional sweet potato casserole that is often served during the holiday season in the United States. It is delicious as a side dish, but is also perfect as a vegetarian main course. The flavours are distinctly wintery, sweet and spicy.
Choose a large oven dish or 4 small single dishes and preheat the oven to 180 degrees.
Peel the raw sweet potatoes, cut them in half lengthwise and then into equal slices. Place the slices in the oven dish in an overlapping fashion.
Beat the eggs with the cream using a whisk. Season with a pinch of salt, pepper, brown sugar and the speculoos spices.
Peel off a thin layer of the orange and cut the orange peel into thin strips. Stir this, together with the cranberries, into the mixture and pour it over the sweet potato dish.
Cover the casserole with aluminium foil and bake for 20 minutes in the preheated oven at 180 degrees. Remove the foil and garnish with the macadamia nuts and small marshmellow bits. Put the casserole back in the oven for about 10 minutes.
In the meantime, clean the pomegranate. Slightly slice the skin into four parts, but do not cut it completely. Break the pomegranate into segments. Now you can easily peel out the pomegranate seeds. Garnish the casserole with the pomegranate seeds.