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Total Time: 60 minutes Serves: 8 2 Tbsp. Henry's Unsalted Butter, softened 2 1/2 - 3 lbs. organic sweet potatoes (about 3 potatoes) 4 cloves garlic, minced salt and black pepper 1/2 c. organic heavy cream 1 (15 oz.) can Henry's Coconut Milk 1 c. honey-chipotle cashews, chopped Lightly coat a 9x9 baking dish with butter. Peel and thinly slice potatoes (about 1/8 inch thick.) Place one layer of potatoes in baking dish. Sprinkle with garlic, salt and pepper. Repeat with remaining potatoes. Mix heavy cream with coconut milk and pour over potatoes. Sprinkle with cashews. Bake uncovered 35 to 45 minutes. Let stand 10 minutes before serving. Honey Chipotle Cashews Total Time: 25 minutes Makes: 2 cups 3 Tbsp. honey 2 Tbsp. smoky chipotle powder or red chile powder 2 c. whole cashews 1 tsp. cinnamon 4 Tbsp. turbinado sugar 1 tsp. salt Preheat oven to 325°F. Stir honey with chipotle and cinnamon in a saucepan over medium heat. Add cashews and stir to lightly coat. Line a baking sheet with wax or parchment paper. Place cashews on a baking sheet. Bake 10 to 12 minutes. Remove from oven and allow to cool. Mix together sugar and salt in a bowl. Add warm cashews and toss to coat lightly. Place cashews on a baking sheet to cool and set completely. Store in a plastic bag or airtight container. Thanksgiving Tip: Make a couple extra cups of these addictive nuts to set out for guests to nibble on before dinner. |
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