Baked jacket yams are topped with luscious coconut butter and a sweet and spicy macadamia nut crunch for a delightful tropical dish inspired by the Lost Boys of Neverland!
Neverland Inspired Recipe Series
Embark on a culinary journey to Neverland with our enchanting recipe series inspired by Peter Pan! Indulge in a feast fit for grown-ups or a whimsical dinner party, as we bring to life the delectable descriptions from JM Barrie’s book and the magical imagery from the beloved Disney movie. Join us for a taste of adventure and nostalgia in every bite.
The Lost Boys’ Cuisine
When Wendy, John and Michael Darling arrive in Neverland they are introduced to the lost boys, a small crew of young boys that follow Peter Pan. Having lived without parents in Neverland, the lost boys are excited to have Wendy become their mother. They quickly build a beautiful house for her to live in, while John and Michael take up residence in hollow trees with the rest of the lost boys. Wendy soon takes up the role of mother, spending her days cooking for the boys. Luckily, there is plenty of foraged food to be found in Neverland.
Their chief food was roasted breadfruit, yams, cocoa-nuts, baked pig, mammee-apples, tappa rolls and bananas, washed down with calabashes of poe-poe; but you never exactly knew whether there would be a real meal or just a make-believe, it all depended upon Peter’s whim.
Peter and Wendy by JM Barrie
It isn’t long before the Darlings settle into their new woodland home in Neverland, sampling many of the island delicacies. This sweet and salty recipe combines a roasted jacket yam with creamy coconut butter and a sweet and spicy macadamia nut crunch topping. Perfect as a snack or a side dish, these sweet and savoury baked yams will whisk you to the lush landscape of Neverland.
Ingredients:
Yams: You can use either yams or sweet potatoes as you prefer. If your yams are large, they can be split in half and baked cut side down.
Coconut Butter: Similar to nut butters, coconut butter is made from grinding flaked coconut into a smooth and creamy paste. It can be easily sourced at most grocery or health food stores.
Coconut oil: The macadamia nut crunch uses coconut oil to add even more coconut flavour. However, if you don’t want to buy a jar for such a small amount, feel free to substitute with melted butter.
Macadamia Nuts: I used unsalted macadamia nuts for this recipe. You can use also use salted, but you may want to reduce the salt in the recipe slightly to account for the added salt.
How to Make The Lost Boys’ Baked Yams with Coconut Butter and Spicy Macadamia
Make the spicy macadamia nut crunch
Preheat the oven to 300°F. Line a baking sheet with parchment paper. In a small bowl combine the chopped macadamia nuts, coconut flakes, kosher salt, cinnamon, and cayenne. Drizzle with the melted coconut oil and maple syrup and stir to combine.
Spread the macadamia nut mixture out on the prepared baking sheet. Bake for 10 minutes. Remove the baking sheet and stir the nut mixture before spreading out again. Bake for another 5 to 10 minutes until the nut mixture is browned.
Remove from the heat and allow the nut crunch to cool. It will harden as it cools. Turn the oven up to 400°F for the yams.
Bake the yams
Prick the skin of the yams and place on a parchment paper lined baking sheet. Bake the yams for 50 to 60 minutes until cooked through and soft.
Warm the coconut butter
Gently warm the coconut butter until it is pourable. Fill a saucepan with water and place over medium heat. Place the jar of coconut butter in the water and let it sit until the coconut butter melts, stirring as needed.
Serve the Lost Boys’ Baked Yams
To serve, split the baked yams along the top and spread open. Drizzle with the warm coconut butter and sprinkle generously with the spicy macadamia nut crunch. Enjoy!
More Recipes from Peter Pan’s Neverland
- Second Star to the Right Cocktail
- Mermaid Scallops with Seaweed Butter
- Captain Hook’s Salted Codfish Fritters
The Lost Boy's Baked Yams with Coconut Butter and Spicy Macadamia
Ingredients
- 100 g macadamia nuts chopped
- ¼ cup unsweetened coconut
- ½ tsp kosher salt
- ¼ tsp cinnamon
- ⅛ tsp cayenne or more to taste
- 2 tbsp melted coconut oil or butter
- 3 tbsp maple syrup
- 6 small yams or 3 large
- 1 cup coconut butter
Instructions
- Preheat the oven to 300°F. Line a baking sheet with parchment paper. In a small bowl combine the chopped macadamia nuts, coconut flakes, kosher salt, cinnamon, and cayenne. Drizzle with the melted coconut oil and maple syrup and stir to combine.
- Spread the macadamia nut mixture out on the prepared baking sheet. Bake for 10 minutes. Remove the baking sheet and stir the nut mixture before spreading out again. Bake for another 5 to 10 minutes until the nut mixture is browned.
- Remove from the heat and allow the nut crunch to cool. It will harden as it cools. Turn the oven up to 400°F for the yams.
- Prick the skin of the yams and place on a parchment paper lined baking sheet. If the yams are large, cut them in half lengthwise and place cut side down on the parchment paper. Bake the yams for 50 to 60 minutes until cooked through and soft.
- Gently warm the coconut butter until it is pourable. Fill a saucepan with water and place over medium heat. Place the jar of coconut butter in the water and let it sit until the coconut butter melts, stirring as needed.
- To serve, split the baked yams along the top and spread open. Drizzle with the warm coconut butter and sprinkle generously with the spicy macadamia nut crunch. Enjoy!