3 large sweet potatoes (3 pounds)
1 1⁄2 cups fresh or frozen cranberries
1 15 ounce can coconut milk, full fat
1 tablespoon maple syrup (optional)
1 teaspoon cinnamon
1⁄4 teaspoon allspice
1⁄4 teaspoon nutmeg
1⁄2 teaspoon salt
1⁄2 cup whole almonds, coarsely chopped
2 tablespoons shredded coconut
1 teaspoon coconut oil
Heat the oven to 400 degrees F. Place the whole sweet potatoes on a sheet pan and bake until tender, about 30 minutes, then let cool. Strip off the skins and thickly slice the sweet potatoes, placing them in a 9x13 pan, sprinkle the cranberries over the sweet potatoes. In a medium bowl, stir the coconut milk, maple syrup (if using), cinnamon, allspice, nutmeg and salt, then pour over the sweet potatoes.
In a medium bowl, stir the almonds, coconut and coconut oil, then sprinkle over the sweet potatoes. Bake for 25 minutes, until bubbling and golden brown. Serve warm.
Serving suggestion: This not-quite traditional side dish is a natural accompaniment for roast turkey, pork or chicken, or savory meat alternatives like braised tempeh. It also holds up well on a buffet table and is easy to bring along to a holiday potluck.