Smokin' Sweet Potato Bake

Smokin’ Sweet Potato Bake

This side dish is great for the holidays and is sure to please everyone’s palate.  The Smokin’ Goat Cheese adds a delicious smokey BBQ flavour, and creates a sensational creamy texture.  It is lactose friendly, which will mean almost everyone can eat it! Scoop a big spoonful on your plate and enjoy!

Ingredients:

For the Bake:

6 Sweet Potatoes, peeled and cut into 1 inch cubes

4 tsp dairy-free margarine (or butter if you don’t need to be lactose friendly)

4 tsp Coconut Oil

3 tbsp Maple Syrup

1 brick Smokin’ Goat Great Lakes Goat Dairy Cheese, shredded

1 tsp vanilla extract

1 tsp cinnamon

⅛ tsp ground nutmeg

¾ tsp sea salt

Optional topping (which we highly recommend):

1 cup quick oats

1 cup chopped walnuts

¼ all-purpose flour

1 ½ tsp cinnamon

¼ tsp sea salt

2 tbsp dairy-free margarine

2 tbsp coconut oil

3 tbsp maple syrup

Directions:

1.  Place the sweet potatoes in a large pot, cover with water and bring to a boil over high heat.  Reduce heat to medium-low and let simmer for about 20 minutes, or until the potatoes are tender.  Drain.
2. Add the margarine, coconut oil, shredded Smokin’ Goat Great Lakes Goat Dairy Cheese and mash together until it is nice and creamy.
3. Add the maple syrup, vanilla extract, cinnamon, nutmeg and salt.  Mix together and taste. If you think it needs more salt, then add some, more cinnamon, add some, maple syrup, add some.  Basically, make it taste how you want it!!
4. Scoop into a lightly greased large casserole dish.  Make the top nice and smooth
5. Now you are going to make the topping. Mix all the dry ingredients together. 
6. Melt the margarine and the coconut oil.  Add the maple syrup. Whisk the wet ingredients together and add to the dry.  Mix well until nice and crumbly. 
7. Sprinkle the crumble mixture over the sweet potatoes.
8. You can now bake the casserole in the oven at 375 for about 15 minutes, or until heated through.  Or if you want to save it for another time, you can keep in the fridge for about 4 days, or freeze it for about 2 months.  When ready to eat, warm up in the oven uncovered at 375 for about 40 - 45 minutes.