This is likely the first and last time this will happen on my blog. Where I make up my own recipe. Maybe there’s this exact recipe floating around out there somewhere and I just have no idea – I haven’t looked. Feel free to tell me I inadvertently copied someone if that’s the case. Much like composing original music or painting beautiful abstract art, making up recipes seems impossible to my brain. If you are able to do one of those things, know that you have reached genius status in my opinion. I guess you can hone that talent and develop it; all I know is that I don’t have a knack. So, when I say “made up my own recipe”, it would be more accurate to say that I used years of following other peoples’ recipes to put together some ingredients that ended up tasting delicious to me.

I love sweet potatoes. They’re healthy and they’re on the clean 15 list. We eat them regularly in various forms (Matt prefers this application). For a not-so-sweet recipe, we’ll make a variation of this hash, usually adding something spicy. The other night I was in the mood for sweet potato casserole, but the recipes I’ve previously used were typically heavy on the sugar and butter. And then I saw a vanilla pudding mix in my cupboard. From there, a wonderful thing was born.

In case you've never seen a sweet potato before.

In case you’ve never seen a sweet potato before.

Heads up, this is a sweet potato casserole. In fact, I would call it a dessert, as opposed to a side dish. My tolerance for sweet things has no maximum so I loved it. Matt, on the other hand, definitely liked it. But he’s more a savory kinda guy. Here’s what I did.


3 medium sized sweet potatoes (cooked, skinned, and smashed)
3 eggs (beaten)
1/2 cup milk
1/2 stick melted butter
1 T vanilla
1 package vanilla instant pudding mix (3.4 oz)
Pinch of salt
1/2 cup brown sugar
3/4 cup rolled oats
1/2 T cinnamon
4 T solid coconut oil (you can use butter if you don’t have coconut oil; the CO is just healthier)


Preheat oven to 400 degrees and grease an 8X8 baking dish. Combine all the “casserole” ingredients and pour into the baking dish. Combine the brown sugar, oats and cinnamon. Sprinkle on top of casserole. Crumble coconut oil (or butter) over the topping so that, when it melts, it will coat evenly. Bake uncovered for 20 minutes and then leave it under the broiler (on low) for 5 minutes so the topping crisps up.

That’s that. Sorry no pictures of the dish. It was devoured long before I thought I’d be writing about it on here. However, I do have a couple pictures of the can opener I rolled over on in the middle of the night, hidden in the cargo pocket of my sweatpants. Also pictured, the culprit who likes to hide things in there while I’m cooking. I know, I know. My bad for still wearing pants with cargo pockets. You won’t be sorry for following that link.

Looks nice and sharp, doesn't it?

Looks nice and sharp, doesn’t it?

Blaming it on Minnie.

Blaming it on Minnie.