Recipe from The New Yiddish Kitchen, by Miller and Robbins. Prep Time: 10 minutes. Cook Time: 40 minutes. Makes: 8 servings
- 2 large sweet potatoes, peeled and cut into ribbons or noodles with a spiral slicer or vegetable peeler
- 3 tbsp. (45 ml) olive oil, plus more for greasing the pan
- 5 eggs
- 1 c. (240 ml) full-fat coconut milk
- 1/3 c. (80 g) coconut palm sugar
- 1/2 tsp. sea salt
- 1 tsp. ground cinnamon
Preheat oven to 375 degrees F (190 C). Grease an 8x8 inch (20x20 cm) casserole dish. Then, in a skillet, heat the sweet potato in the olive oil over medium heat for about 6-8 minutes, or until the sweet potato softens.
While the sweet potato is cooking, mix all the remaining ingredients in a mixing bowl, stirring to combine well. Once the sweet potatoes are ready, remove them from the heat and incorporate into the egg mixture.
Next, pour the mix into the prepared casserole dish and bake for about 30-40 minutes, or until an inserted toothpick comes out clean. Slice and serve warm.