Woo hoo, it's finally friday!!!  I didn't think the weekend was ever getting here.  I had a fantastic but exaughsting week and am in need of a few days off from work.  Last night I stayed over at Darin's in NYC.  For dinner I baked up a sweet potatoe casserole.  The recipe was adapted from Raw Food Cleanse by Penni Shelton.  If you are not familiar with this book I highly recommend checking it out, even if you even if your not vegan, a raw foodist, or looking to embark on a cleanse.  The recipes alone are well worth the price and I personally find myself referring back to it fairly often and any time I have made something from the book for friends, it has received rave reviews.  I have been eying this particular recipe for a while now and had two sacks of sweet potatoes that needed to be used.  Darin was up for trying the recipe and it did not dissapoint!   

Sweet Potato Casserole

8 small sweet potatoes, peeled and sliced
2 bags frozen organic peaches, thawed

1/3 cup pure maple syrup (I used Trader Joe's brand.  Agave Syrup may also be used)
1/2 tsp fresh ginger, ground
2 tbs coconut oil, in liquid state (melt if needed)

Rinse, peel and slice sweet potatoes.  In a small bowl, make a glaze via combining the syrup, ginger, and coconut oil.  Using a 2 - 3 qt baking dish make a layer of sweet potatoes, then top with one bag of thawed peaches. Brush half of your glaze over the sweet potato/peach mixture.  Repeat sweet potatoe layer and top with secpond bag of thawed peaches.  Spread the remaining glaze on top and cover. 

Bake at 350F for approximately 45 minutes, stiring mixture half way through.   Uncover and bake an additional 15 minutes or until potatoes are soft.