PKD Recipes

Sweet Potato Flan

Ingredients
2 sweet potatoes steamed
1 can coconut milk
3 eggs (cannot omit)
3 Tbsp Tupelo Honey
Freshly ground nutmeg
Tsp orange zest

Preparation
Place cooked sweet potatoes in a blender or food processor. Then
add 3 eggs and slowly add the coconut milk. Taste for sweetness. Add more honey as desired. Then give a few turns from a nutmeg grinder. Add orange zest. Pour into little 3 inch ramekins. Bake at 300º for about an hour, until firm.

To serve this for a dessert add (2) two cookies on the side. The cookies should be made less sweet.

Sweet Potato Haupia Pie

Crust Ingredients
⅓ C. cold coconut oil
1 C. spelt flour
1 C. almonds, well chopped

Preparation
Preheat the oven to 350 degrees. Mix the dry ingredients together in a medium size bowl. Add the chopped nuts and the coconut oil. Cut the mixture with two knives, pulling them across each other in a scissors motion, until the crust mixture is crumbly similar to oatmeal. Press the crust mix into the bottom of a pie pan. Place the crust in the refrigerator while you prepare the sweet potatoes.

Sweet Potato Layer Ingredients
4 Tbsp coconut oil
½ C. Just Like Sugar baking®
2 eggs, beaten
2 C. Okinawan sweet potatoes cooked mashed
½ C. almond or coconut milk
1 tsp vanilla
⅛ tsp Himalayan pink salt

Preparation
Peel your sweet potatoes. Okinawan sweet potatoes come in wildly different sizes, so I can’t easily tell you how many potatoes you’ll need to make 2 cups. Use your best judgement. Boil the potatoes until a fork slides easily into them. Drain and mash. Set aside to cool while you make the crust. Isn’t that purple color amazing? How thoroughly you mash them depends on the final texture you want. Wash your medium size bowl that you used to mix the crust. Add the coconut oil and ssweetener together until smooth. Add one egg at a time, mixing them each until completely incorporated. Add half the sweet potatoes, mixing thoroughly. Add the other half and mix again. Finally, mix in the milk, vanilla and salt.

Spread the sweet potato layer into the pie crust, making sure not to add too much. The potato layer should fill the pie no higher than 1/2 inch from the top edge of the crust. Leave room for the haupia layer. Bake the pie at 350 for 30 minutes, or until the edge of the crust is golden and the sweet potato filling is lightly browning in spots. Cool the pie completely in the refrigerator.

Haupia Layer
1 can coconut milk (usually 13.5 oz)
½ C. water
⅓ C. Tupelo honey
⅓ C. cornstarch

Preparation
When the cooked pie has cooled, begin preparing the haupia layer. Do not prepare the haupia early or it may solidify and become unwieldy. Place the coconut milk and water in a saucepan, but don’t turn on the heat just yet. Mix together the honey and cornstarch in a small bowl. Heat at medium, stirring constantly, until thickened. You can tell it’s thick enough when you lift your spoon out, and the bits hold their shape. Just like sugar®. makes two types; one for baking and one for mixing with drinks.

Ginatan or Sweet Potato Taro in Coconut Milk

Ingredients:
1 cup coconut milk
½ cup of Jack fruit (lanka)
1 sweet potato cut into 1 inch chunks
1 taro root cut into 1 inch chunks
2 Tablespoons of pearl tapioca
2 Tablespoons of tupelo honey

Pour the coconut milk into a pan on low heat. Add 1 cup of water and the pearl tapioca. Simmer until the tapioca is soft. In the meantime peel and cube the taro and sweet potato. One can use a variety of sweet potatoes for a mixture of colors.

If you cannot find jack fruit, this can be omitted. Add the taro, sweet potatoes and honey to the coconut milk. Simmer until the root vegetables are soft. Taste the soup for sweetness. If you wish it sweeter, add a few chopped dates or raisins or a little more tupelo honey. Serve warm in bowls. I serve it in mugs so I can drink the warm sweet coconut milk.