Yield: 6 servings Sweet Potatoes: 1 can sweet potatoes or yams (29 oz) 3/4 cup coconut milk 1 egg 1/4 cup hazelnuts, toasted, skin removed, ground 1/4 cup brown sugar, packed 1/2 tsp. ginger, ground 1/2 tsp. salt Strusel Topping: 1/2 cup hazelnuts, toasted, skin removed, coarsely chopped 1/4 cup brown sugar, packed 2 Tbsps. flour, all-purpose 1/4 tsp. ginger, ground 2 Tbsps. butter or margarine, melted Preheat oven to 350°F. Blend sweet potatoes, coconut milk, egg, ground hazelnuts, ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.