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Shabbos lunch staple! This can be made with or without the skins intact. Keeping the skins on adds fiber and nutrition. I use my Vitamix to get those skins really blended in well and no one is the wiser! Great for babies and toddlers as well.
4 sweet potatoes
cooking water from sweet potatoes or unsweetened vanilla plant milk
1 teaspoon Gefen Vanilla Extract
a bit of date paste or Gefen Maple Syrup (optional)
1 cup raw chopped pecans
sprinkle or 2 of Gefen Cinnamon
drizzle of Gefen Maple Syrup
Scrub and pierce sweet potatoes.
Cook or bake them until soft. (I love using my Instant pot steamer insert for this!).
When done, put sweet potatoes in a high-speed mixer (Vitamix) or food processor.
Stream in cooking water or unsweetened vanilla plant milk (as much as you need to get the mixture to move in the blender) and blend on high to create pureed consistency.
Optional: If sweet potatoes aren’t sweet enough, add desired sweeter to taste.
Place sweet potato puree in an “oven to table” baking dish, like a Pyrex.
Mix topping and place on top of sweet potatoes. Bake for about 15 to 20 minutes until the topping has slightly browned.
Photo by Rivka Braverman
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