Coconut Pecan Sweet Potato Bake
Ingredients
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4 lbs
sweet potatoes
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½ cup
light coconut milk
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1 tsp
vanilla extract
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1 tsp salt
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1 egg
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2 tablespoons butter
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Crumb Topping:
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1 cup
Bare Toasted Coconut Chips
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½ cup chopped pecans
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½ cup light brown sugar
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¼ cup all-purpose flour
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4 tablespoons butter, melted
Instructions
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1.
Bring a large pot of water to a boil.
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2.
Peel and cut sweet potatoes. Add to boiling water, cook until soft. Strain and set aside to cool.
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3.
Combine topping ingredients in a small bowl. Mixture will be crumbly.
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4.
Place coconut milk, 2 T butter, egg, vanilla extract and salt in a large bowl of electric mixture. Add cooked sweet potatoes and puree until smooth. Transfer to a greased 9x13 casserole dish.
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5.
Sprinkle topping evenly over mashed sweet potatoes.
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6.
Bake for 30-40 minutes at 375.
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Makes 8 generous servings.
