Baked Sweet Potatoes with Toasted Coconut & Graham Crumble

3 May

Baked Sweet Potato

Chris and I have always loved to go out and eat. Even when we were in college, our ideal date night always revolved around food…..scratch that-our ideal ANYTHING has always revolved around food. Back in the day, we were bonding over chicken fingers and keg stands, currently it’s more like a medium-rare steak with truffle butter and a Laguintas IPA (holy-best-beer-ever). Our palates have definitely evolved over the 12 years that we have been together, but no matter how our tastes have changed, we still love to go out and eat.

We started brining Ella into restaurants when she was just a week old (don’t judge mommy-police, she was safe and germ-free) and now we definitely have a (mostly) well-behaved restaurant-goer on our hands. Since we love to eat, and adore eating out, she is usually along for the ride. On the (very) rare chance that we have a solo date night, we love to not have to rush through our meal, or go through the “take-a-bite-pass-a-crayon-clean-up-juice-take-another-bite” routine. Recently we went to a really nice steak house (former “somewhat” vegetarian over here! Chris takes credit for the reform. So modest. ) and they had something on the menu that definitely piqued my interest. Mashed sweet potatoes with coconut and graham crackers. I was like “wwwhhhaaaattttt?!”. Is it a side? Is it a dessert? Is it even good? Oh yeah. It was freaking delicious. As it should be because it was an $11 sweet potato. For realz. Some people splurge on cars, shoes, gold teeth, purses (of course I love these things. Minus the gold teeth.); Chris and I splurge on sweet potatoes. So for the sake of fiscal responsibility, I wanted to try my hand at creating a version of this at home and came up with the following delicisouness.

Graham Crumble and Coconut

Baked Sweet Potatoes with Toasted Coconut and Cinnamon Graham Crumble

(makes 4 sweet potatoes)

4 medium-sized sweet potatoes/yams

3/4 sweetened shredded coconut

4 graham crackers, crushed

2 Tablespoons butter

1 Tablespoon brown sugar

1/2 teaspoon cinnamon

Preheat the oven to 400 degrees

Wash and dry sweet potatoes; wrap in foil and bake for 30-40 minutes, or until fork-tender

For the topping, heat a dry pan over medium-high heat

Add coconut and continously stir until a medium-brown toast forms; remove from heat and put into a bowl

Toasted Coconut

Using the same pan, over medium heat, add crushed graham crackers, butter, brown sugar, cinnamon; stir for about 2 minutes or until the crumble smells toasted

Graham Crumble

Remove from heat

Take baked sweet potato and make a cut down the center and squeeze the ends towards each other to make a large opening

Top each sweet potato with equal amounts of graham crumble and top with coconut

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One Response to “Baked Sweet Potatoes with Toasted Coconut & Graham Crumble”

Trackbacks/Pingbacks

  1. Beer Marinated Skirt Steak | parallel foodiverse - June 13, 2013

    […] Suggested sides: Smashed Salt and Vinegar Potatoes or Sweet Potatoes with Coconut and Graham Cracker Crumble […]

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