Sweet Potato Bake With Shredded Plantain And Coconut Topping

Total Time: 2 hrs 30 mins Preparation Time: 25 mins Cook Time: 2 hrs 5 mins

Ingredients

• Servings: 6
• 3 large sweet potatoes
• 2 eggs
• 1/3 cup melted butter
• 1/2 cup sour cream
• 1/2 cup sugar
• 1 teaspoon ground ginger
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 green plantains
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons sugar
• 1 cup flaked coconut
• 1 cup canola oil

Recipe

• 1 preheat oven to 400 degrees.
• 2 prick the sweet potatoes with a fork and roast them on a foil lined pan for 1 hour and 15 minutes.
• 3 once they are cool enough to handle , peel.
• 4 puree the peeled potatoes in the large bowl of a food processor until very smooth.
• 5 add the rest of the ingredients and blend well.
• 6 pour into a buttered 2 quart casserole dish and bake in a 350 degree oven for 40 minutes.
• 7 prepare the topping while the casserole is baking.
• 8 peel the plantain and run them through the grater attachment on the food processor.
• 9 add plantain shreds into a bowl with the ginger, salt, pepper and sugar. mix lightly with a spoon.
• 10 heat the canola oil in a skillet until it is hot but not smoking.
• 11 drop plantain mixture by tablespoons into hot oil.
• 12 fry about three minutes on each side. (reduce heat if they start to over brown).
• 13 remove to paper towel lined platter to cool.
• 14 once cool, crumble the plantain.
• 15 combine the coconut with the plantain.
• 16 once the sweet potato mixture has baked for 40 minutes, add the plantain mixture to the top and lightly pat. bake another 10 minutes.