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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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This versatile recipe serves 4 - 6 as a vegetarian main dish or up to 8 as a side dish. Serve hot or cold, with salads or hot vegetable dishes. Ingredients:
1 teaspoon olive oil |
20 ounces sweet potatoes, peeled and coarsely grated |
1 inch fresh ginger, peeled and grated |
1 large onion, diced |
3 garlic cloves, minced |
1 jalapeno pepper, deseeded and chopped |
3 ounces desiccated coconut |
3 eggs, beaten |
1/2 cup sour cream |
salt & freshly ground black pepper, to taste |
Directions:
1. Pre heat oven to 325 F.
2. Heat the olive oil in a frying pan and gently fry the onions, ginger and garlic for 3 minutes until onions are transparent.
3. In a large bowl, mix the remaining ingredients together then add the onion mixture.
4. Pour into a greased 8 inch square ovenproof dish and bake for about 1 hour 5 minutes to 1 hour 15 minutes, when the bake will be set and golden.
5. If serving hot, allow to rest for about 5 minutes before serving.
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