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椰香酥粒地瓜燒 Sweet Potato Casserole with Coconut Streusel
看到l不少人用地瓜做 Sweet Potato Casserole (中文不太確定怎麼翻,就是地瓜融合其它食材放在大烤皿裡烘烤而成的一道料理)。我看了許多,最後決定參考這個看起來簡單且食材不多的食譜,但原食譜有用奶油和精緻糖,想說為了健康一些,就稍微調整了食材與份量,做成了這個健康低脂、少糖,但一樣讓我很愛的美味 椰香酥粒地瓜燒 !
Course:
Dessert
Cuisine:
baking
Keyword:
gluten-free, sweet potato
Servings:
4
people
Author:
Nora Hsu
Ingredients
For the base 地瓜燒
1+1/2
cup
mashed sweet potatoes 地瓜泥*
360 ml 約 340 g
1
pinch
salt 1 小撮鹽
100
g
evaporated milk 奶水
1/2
顆
egg 蛋
15
g
dark brown sugar 黑糖
15
g
coconut syrup 椰糖糖漿
A
hint
vanilla extract 純香草精
少許
For the toppings 表面椰香酥粒
2
Tbsp
ground almond 杏仁粉
1
Tbsp
coconut oil 椰子油
1
Tbsp
blackstrap molasses 黑糖蜜
少許
vanilla extract 純香草精
1
pinch
salt 1 小撮鹽
1/4
cup
walnuts 核桃
60 ml roughly chopped 大略切碎
1
Tbsp
desiccated coconut 椰蓉
Instructions
製作地瓜燒
將地瓜泥放入大碗中,用湯匙或叉子全壓成泥
接著將地瓜燒部份的其它食材加入,攪拌混合均勻
將攪拌均勻的地瓜泥混合物放入烤皿中,將表面大致抹平,放於一旁備用
製作椰香酥粒
將酥粒部份的食材,除了椰子粉之外,全混合均勻
再將混合好的酥粒鋪至地瓜泥混合物上頭,最後將椰子粉均勻灑至酥粒表面
放入預熱好的烤箱,以175°C烤 25 – 30 分鐘,至表面酥粒金黃
取出,熱呼呼的享用。未食用完密封冷藏保存,約可放三天
English Version
To make sweet potato mixture
With a spoon or a fork, mash all sweet potatoes together.
Add the rest ingredients (for the sweet potato mixture) and mix well.
Pour the sweet potato mixture in the baking dish, smooth the top, then set aside.
To make the coconut streusel
Combine all ingredients for the streusel except the desiccated coconut.
Spread the streusel on the sweet potato mixture, then sprinkle the desiccated coconut on top.
Bake at 175°C for 25 – 30 minutes, until the top is golden brown.
Carefully take out, enjoy. If you have left over, store in an air-tight container in the fridge for up to 3 days.
Video
https://www.youtube.com/watch?v=bYlDUgEBT_I
Notes
*我是使用黃地瓜,先將其洗淨,蒸熟後去皮,稍壓成泥,再取所需份量
*I use yellow sweet potatoes. Firstly, I wash and steamed them. Then peel the cooked sweet potatoes and measure the amount I need.
*參考改自
此食譜
*Adapted from
THIS RECIPE.