This is a fun alternative to a classic holiday side. The coconut adds a depth of flavor and replaces the butter usually found in the dish – plus, it’s vegan if you use a vegan white sugar!” – Director of Pastry Operations, Chef Jansen Chan

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Yield: 8 portions

Ingredients:

2 lbs. sweet potatoes

15 oz. coconut cream

1 tablespoon molasses

½ cup sugar

¼ t. salt, plus additional for cooking potatoes

¼ t. cinnamon

½ orange [zested]

½ cup coconut, shredded and toasted (optional)

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Procedures

– Wash and scrub the sweet potatoes. Place the potatoes in a 4-quart pot. Add enough salted water just to cover. Heat to boiling and reduce heat to low. Continue to cook for 50 mins to 1 hour, or until potatoes are cooked through. Remove from the water and allow to cool.

– In a 1-quart saucepan, heat the coconut, molasses, sugar, salt, cinnamon and orange zest to a boil. Over medium heat, reduce by about 1/3, stirring occasionally, about 5-10 mins.

– Preheat the oven to 375F.

– Remove the skins from the cooled sweet potatoes and slice into 1” cubes. Place the pieces in a greased, shallow baking dish and cover with the hot syrup. Bake for 1 hr, or until the sauce is thick and bubbling. Sprinkle with the toasted coconut during the last 15 minutes, if desired. Allow cooling slightly before serving.