Dana Slatkin

Sweet Potato Coconut Crumble

Sweet Potato Coconut Crumble

Sweet Potato Coconut Crumble

The lovely ladies who attended my Thanksgiving cooking class this week received quite a shock at 10 in the morning: I don’t do turkey. I know it’s terribly un-American, but I just can’t bring myself to buy one of those poor, factory-produced, hormone-pumped birds, let alone eat one. It didn’t help that I watched Food, Inc. over the weekend and was still reeling from the eye-popping exposé on our country’s meat-packing facilities.

 

We spent the morning cooking seven delectable recipes for everything but the bird. There was a delicious salad of butter lettuce, Gorgonzola cheese, candied pecans and Honey-Tangerine Vinaigrette; Cranberry-Raspberry Sauce; Brussel Sprout Chips; Wild Mushroom Potato Gratin; Savory Chestnut, Sage and Sausage Stuffing; Dark Chocolate Walnut Pie…and this festive, sunburst-orange yam purée with a golden streusel topping.

Not to confuse you, but I actually prefer the honey-like sweetness of yams to the starchier sweet potato, but it’s your call. For anyone who is wrestling with what to make for a Kosher Thanksgiving, this uncommon side dish and dessert might be cause for gratitude, for it is a pareve dish as rich and gratifying as necessary this time of year. You can make the streusel today and store it in the freezer until next week. The sweet potatoes can be puréed a day or two ahead, and the whole dish can be assembled and cooked just before the big feast. It will go just perfectly with the roasted salmon I’ll be serving next Thursday.

For another vegetarian dish that is hearty enough to stand in for turkey, try Wild Mushroom Potato Gratin.

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Comments

  1. Shy LaNef says:

    I don’t usually comment on sites but had to on your site. You have a very unique writing style. A lot of people don’t have that touch, they just drone on and on in the most boring way. But not you – thanks! I can’t wait to try out some of the recipes you have here (after a trip to the market to get the ingredients). Cooking is my favorite hobby. I don’t have time to read it all right now, I found this site when looking for something else on Google, but I’ve bookmarked your home page and will visit again soon to see the latest posts. Thanks again!

  2. dana says:

    Thanks for your kind words. I agree with you, the story behind the recipe is a big part of what entices me to get cooking. It’s never hard for me to get excited about my recipes because I know they are all delicious, road-tested and healthful. I enjoyed perusing your site, too. Happy cooking!

  3. Patty says:

    This sounds sooooo good – thank you for sharing Dana! A question for you: am I reading it correctly that the topping only has 3/4 tsp of sugar – making it a savory topping?

  4. Patty says:

    Thanks for your email clarifying that it is indeed a savory topping – I’m more used to sweet crumble toppings so I was curious. I love the idea of a savory crumble topping on a sweet yam (or squash) bake – will try it myself!

  5. kelly says:

    Thank you for this recipe! My daughter and I can’t have dairy so this will be a great side dish for us!

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