Westnut Hazelnut Recipes -

Coconut Infused Sweet Potatoes with Crunchy Hazelnut Streusel

Serves: 6
Prep Time: 10 minutes
Baking Time: 35 minutes

Sweet Potatoes

  • 1 can (29 oz) Sweet potatoes or yams
  • 3/4 cup Coconut milk
  • 1 Egg
  • 1/4 cup Hazelnuts, toasted, skin removed, ground
  • 1/4 cup Brown sugar, packed
  • 1/2 teaspoon Ginger, ground
  • 1/2 teaspoon Salt

Streusel topping

  • 1/2 cup Hazelnuts, toasted, skin removed, coarsely chopped
  • 1/4 cup Brown sugar, packed
  • 2 tablespoons Flour, all-purpose
  • 1/4 teaspoon Ginger, ground
  • 2 tablespoons Butter or margarine, melted

Preheat oven to 350°F.

Blend sweet potatoes, coconut milk, egg, ground hazelnuts, brown sugar, ginger and salt in large mixing bowl. Beat on medium speed for 30 seconds. Some small lumps will remain. Pour mixture into one quart casserole dish.

Mix chopped hazelnuts, brown sugar, flour, ginger and melted butter or margarine until combined. Sprinkle evenly over sweet potato mixture.

Bake for 35 minutes until golden brown.

Nutritional Analysis per Serving: 380 Calories (43% Calories from Fat), 6g Protein, 50g Carbohydrate, 6g Fiber, 19g Fat, 9g Sat. Fat, 0g Trans Fat, 45mg Cholesterol, 290mg Sodium

Note: Bake in 6 oz ramekins for individual servings.

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Cornelius, OR 97113


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