Sweet Potato Casserole

Peel the sweet potatoes and slice them into thin rounds

Place the sweet potatoes in a bowl with the sugar and leave them in the fridge for 2 to 3 hours (don’t exceed that to avoid excess water).

Take the sweet potatoes out of the fridge and add the nuts, shredded coconut, cinnamon, vanilla

Add melted butter, cream, milk, and a pinch of salt

Mix everything well until fully combined.

Grease a baking dish with butter and pour in the sweet potato mixture, making a thick layer as it will shrink during baking.

Spread two tablespoons of cream on top, add butter cubes, and sprinkle with brown sugar.

Place the dish in a preheated oven at 200°C (392°F) and bake until it starts to bubble.

Once bubbling, lower the temperature and continue baking until the sweet potatoes are fully cooked and the top is golden.

Serve hot or cold. You can also drizzle with salted caramel sauce if desired.