The Palouse Sweet Potato Bake
By Maddi Ray and Michelle Little
The rolling hills of the Palouse are famous not only for the Idaho Vandals, but also for the delicious pulse crops they produce. Made using sweet potatoes, chickpeas, and a pumpkin pie spice blend of our own creation, this tasty yet healthful dish is the perfect addition to any Thanksgiving meal and is filled with delicious, rich, fall flavor. The chickpeas give the dish a delightfully creamy and smooth texture while also providing additional fiber and flavor. The simplicity of this recipe will delight the chef and the flavor will delight the guests this holiday season.
- Yield: 16
- Portion: 2” squares
- 3 medium- large sweet potatoes
- 1 can of chickpeas, rinsed
- 2 eggs
- 2 tsp vanilla
- ¼ cup butter, softened
- ¼ cup brown sugar
- ¼ tsp nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 1 tsp cinnamon
- ½ cup unsweetened vanilla almond milk
- 1 ½ cup pecans, chopped
- ¼ cup butter, melted
- ½ cup brown sugar
- Preheat oven to 425°F.
- Carefully poke 6 holes in each sweet potato with knife.
- Place on cookie sheet and bake 1 hour.
- Remove potatoes from oven, let cool, and peel off skin. Don’t turn off oven.
- Place peeled potatoes in food processor.
- Add remaining base ingredients and process until smooth.
- Transfer from food processor to 8x8 pan.
- Spread 1 ½ cups pecans on cookie sheet and toast for 5-6 minutes (@ 425F) until aromatic.
- Remove pecans from oven and combine in medium bowl with remaining topping ingredients.
- Evenly cover base with completed topping mixture.
- Cover pan with tinfoil and bake at 425F for 25 minutes.
- After 25 minutes, remove tinfoil and baked uncovered for an additional 15 minutes.
- Let cool 5 minutes before serving.