- 2 medium sweet potatoes, peeled and diced
- 2 Granny Smith apples, peeled (if not organic),cored, and diced
- 1 cup raw sugar
- cream from 1 can coconut milk (Refrigerate can at least 24 hours, without being shaken, and pour off excess liquid. The cream is the solid that is left.)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp salt
- 1/2 tsp ginger
- 1/4 tsp nutmeg (I use freshly grated)
- 1/8 tsp cloves
- 1 cup walnuts
Preheat oven to 375 degrees F.
Place sweet potatoes and apples in a baking dish and bake for 20-30 minutes, or until sweet potatoes are almost done.
In a saucepan over medium heat, bring the sugar and coconut cream to a boil. Continue to boil for at least a minute.
Remove from heat and stir in remaining ingredients.
Pour into sweet potato mixture and mix well.
Bake an additional 10 minutes.