Baked Egg Nog Sweet Potatoes

During the coldest time of year, I buy more coconut milk eggnog than I can actually drink… purely because I can only buy it once a year.  So, looking for ways to use it, I made Baked Egg Nog Sweet Potatoes.  I love sweet potatoes, and the eggnog was a great seasonal way to enjoy them!

Baked Egg Nog Sweet Potatoes

Pieces:

1. 2 sweet potatoes, peeled and cut into very small pieces.  I cut them into disks, and then each disk into fourths.
2. three quarters cup coconut milk egg nog
3. three quarters cup brown sugar
4. 1 tbsp. cinnamon
5. 1 tsp. vanilla
6. 2 tbsp. vegan butter

Process:

1. Microwave the sweet potatoes pieces on high for 4 minutes to tenderize them.
2. In a baking pan, combine the sweet potatoes, egg nog, sugar, cinnamon, and butter.
3. Bake, uncovered, at 375 degrees for 45-60 minutes.
4. Stir together and serve hot.

(If you want more of a casserole or souffle dish, add 2 tbsp. gluten free flour and 1 beaten egg)

Happy Allergy Free Eating!