Sweet Potato Pumpkins
This delicious recipe is fun to prepare and serve. A good family project throughout the year.
Ingredients
- 3 lbs sweet potatoes (about 5-6)
- 1 T. Coconut Milk (or any milk)
- 3 T. Coconut Oil (or butter or any oil)
- 1″ Piece of Ginger, grated
- Grated Nutmeg
- Salt & Pepper
- approximately 2 T. sugar, any kind
- 1 celery stalk
Instructions
- Peel the potatoes and chop them into chunks. Cover with water and bring to a boil. Boil until they can easily be pierced with a fork. Drain.
- Press sweet potatoes through a potato ricer into a large mixing bowl. Add the coconut milk, 2 T. oil, and the seasonings to taste (start with a lesser amount, taste once it’s all mixed up and add as needed).
- Beat the sweet potatoes and other ingredients in a mixer until a smooth mash is created. Chill until cool to the touch and slightly firmer.
- Using moist hands, shape the mash into balls and place them on a greased cookie sheet. Smooth them with a rubber or silicone spatula. Use the tip of a table knife to create the ridges around the pumpkin. Smooth with moist finger tips as needed.
- Melt the remaining coconut oil, and brush it onto the tops of the pumpkins. Sprinkle them with the sugar. Cut the celery stalk into approximately 1 1/2″ inch pieces and press one into the top of each pumpkin to form the stem.
- Broil the “pumpkins” until the top of the celery stalk and the sugar are browned a little - about 5 minutes or so. Watch so they do not burn.
Notes
You can change up the shapes. Use your imagination.
Recipes provided by Skinny Times | the skinny on health, fitness, and living!
http://skinnytimes.com/sweet-potato-pumpkins/
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