3 cups mashed, cooked sweet potatoes
1 cup sugar
1/2 cup milk
1/2 cup butter
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt
3 cups cooked red quinoa

Topping

1 cup coconut
1 cup chopped walnuts or pecans
1 cup brown sugar
1/3 cup flour
1/3 cup butter, melted
1/2 teaspoon pumpkin pie spice

Preheat oven to 375 degrees. Mix potatoes, sugar, milk, butter, eggs, vanilla and salt and spread into a greased 8×8-inch baking dish, then top with the quinoa. Combine coconut, nuts, brown sugar, flour, melted butter and pie spice, then add in layers atop quinoa. Bake 35 minutes.

Servings: 12. Serving size: 1/2 cup. Per serving: 562 calories, 7.2 g protein, 30.8 g fat, 62.0 g carbohydrates, 7.4 g dietary fiber, 149 mg sodium, 35.5 g sugars, 70 mg cholesterol

Deborah Geldarski, South Plains Electric Cooperative

Cook’s Tip: Quinoa (pronounced keen-WAH) is a grain that originated in South America. It is high in fiber and nutrients and is gluten free.